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Slow-Cooked Lamb with Lemon & Harissa Sauce

Slow-Cooked Lamb with Lemon & Harissa Sauce

By: Naomi Sherman

Tender, falling-apart lamb, infused with flavour, is paired with a tangy, salty, spicy sauce that lifts the flavours to a whole new level. Serve with a grain salad and some roasted eggplant for a delicious family dinner.


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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Naomi Sherman

Naomi Sherman

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