Lamb Harissa Roast
A good roast is the sort of comfort food we all like to congregate around and share with our loved ones amidst the hustle and bustle of a Sunday dinner. We often find that although a slow cooked roast can be time consuming, it has a certain type of magnetism that compels us to endure the extensive wait just for that tender and succulent bite at the end. Adaptations of the roast can be found in different cultures, varying in the type of meat to the flavours used, and just like its cooking time it is also something that is eaten in a slow and easy manner.
Lamb Harissa roast allows you to enjoy the natural flavours from the meat with volumes of mouthwatering notes from the Levantish Harissa marinade. It is served alongside some well seasoned 'crispy on the outside' and 'fluffy on the inside' roast potatoes. Topped with a heartwarming flavoursome rich gravy, consisting of sweet caramelised onions, beef stock and a spoonful of our Levantish Harissa Paste. The gravy is essential in adding depth of flavour to this dish and compliments the lamb harissa roast very well.
The key is to keep the meat as succulent as possible to get the best results, over cooking can make it taste bland and chewy. *A tip would be to use the finger or tong test, when you press down the firmer it is the more well cooked it is, essentially you should bring it out the oven before it gets too firm. This is not a quick dish, but it is definitely a simple dish and doesn't require many ingredients - and the oven does most of the work for you!
Levantish Harissa Paste (80g)
1.2kg Half Leg of Lamb (Bone In)
Additional salt to taste (if req.)
Levantine Roast Potatoes
8 Large Maris Piper Potatoes
Extra Virgin Olive Oil
Dried Chilli Flakes
Twist of Salt & Pepper (to Taste)
2 Red Onions (Quartered)
1 Beef Stock Cube
Levantish Harissa Paste (40g)
Put foil on an oven tray, drizzle olive oil and place quartered red onions onto tray. Pierce the top of the meat with tip of your knife, making small incisions. Rub on one third of the Levantish Harissa Paste (40g) all over the lamb.
Preheat oven to 160 degrees and place the lamb into the middle shelf (uncovered) for 25 minutes.
Take the lamb out of the oven and spoon on a further one third Levantish Harissa Paste (40g).
Prepare beef stock with hot water in a jug and pour into the oven tray.
Cover the lamb tightly with two sheets of foil and place back into the oven. Note: If you want it well done place back in for 40 minutes, if you want it medium then 30 minutes. While it is cooking, peel and par boil your potatoes and then place them in an oven tray with a healthy drizzle of olive oil, salt and pepper in the oven for 60 minutes at 220 degrees.
Take the lamb out of the oven, uncover the foil and spoon in the remaining one third of Levantish Harissa Paste (40g) into the beef stock gravy, giving it a quick mix. Pop back into the oven (uncovered) for 10 minutes.
Take the lamb out of the oven, cover loosely with foil and leave to rest for 10-15 minutes. Remove the lamb onto a chopping board and warm up the gravy in a pan for 5 minutes before pouring over the lamb. Garnish your potatoes and serve up!