Harissa Roast Lamb
- 2kg whole leg of lamb
- 10 red onions, halved
- 300ml chicken stock
- 4 tbsp coriander, chopped
- 5 tbsp quality harissa
- Make about 15 cuts all over the leg of lamb. Rub 4 tbsp of harissa all over the lamb, being sure to get some into the cuts. Scatter the halved onions in a roasting tin, and sit the lamb on top. Leave to marinate for at least an hour.
- Heat the oven to 160C, and roast the lamb for 4-5 hours or until very tender. Remove the meat from the pan, and pour in the stock. Bring to the boil, being sure to scrape the bottom, and reduce by a third to make a thick onion gravy. Stir in the remaining harissa and coriander, and serve the lamb carved with your spiced onion gravy. Yum!
5 hrs
6 serving