Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2.5kg leg lamb
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tbsp caraway seeds
- 6 cloves garlic, finely chopped
- 3 tsp smoked paprika
- ½-1 tsp cayenne pepper
- 3 tbsp olive oil
- 200g preserved lemons
- 2 tsp lemon zest
- 2½ tbsp olive oil
- 1 tbsp harissa pasta
Method
- Remove the leg of lamb from the fridge.
- Mix the marinade ingredients together in a small bowl.
- Lay out two sheets of aluminium foil in a cross shape and then place two sheets of baking paper on top, also in a cross shape.
- Sit the lamb in the middle and run the marinade all over.
- Wrap it up and place in the fridge overnight.
- When you’re ready to cook, preheat your oven to 190°C.
- Place the wrapped lamb in a large baking dish and roast for 4 hours.
- Leave in foil for 15 mins before opening and pulling apart with two forks.
- Drizzle any juices from the cooking over the top.
- To make the sauce, rinse the preserved lemon well to prevent saltiness and chop finely.
- Place the lemon and other ingredients into a small dish and mix well.
- Serve the lamb with a dollop of the spicy sauce.
- Note: This sauce makes plenty but will store in the fridge. You can add harissa paste to the lamb marinade as well if you like it extra spicy.
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