Harissa-spiced slow-roast lamb
- April 2019
- Serves 6-8
- Hands-on time 15 min, oven time 4½ hours
Our fragrant leg of lamb, served with a mint, almond, cucumber and radish salad, is a crowd-pleasing roast dinner. It’s simple to prepare, all the hard work is done in the oven.
Love the flavours of harissa? We’ve got a harissa recipe so you can make your own.
- 29.8g (9.3g saturated)
- 5.3g (4.8g sugars)
Marinate the lamb, covered in the fridge, up to 2 days ahead of roasting.
Easy-carve leg of lamb has had the leg boned out, then tied back into the joint for flavour. Ask your butcher to do it for you or look in larger supermarkets.
Argan oil comes from Morocco and is made from the crushed fruit of the argan tree; it has a distinctive, nutty flavour. If you can’t find it, use olive oil instead.
It’s impossible to beat red rioja with roast lamb, and a younger ‘crianza’ style will suit this dish best.
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