Recipe for Roast Lamb with Harissa 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
Harissa: ----------------
2 lrg red peppers about 400g total weight
4 lrg fresh red chillies de seeded and roughly chopped
6 clv garlic
1 x level tbsp ground coriander
1 x level tbsp caraway seeds
2 x level tsp salt
4 tbl olive oil
----------------- For the lamb: ----------------
4/5 kg boned leg of lamb plus bones
2 tbl oil
1 x salt and freshly ground black pepper
1 bn rosemary
1 bn thyme
350 gm shallots peeled root left intact and blanched
1 head garlic broken into cloves skin left on
300 ml dry white wine
600 ml fresh lamb or chicken stock
----------------- To garnish: ----------------
Instructions:
Instructions: To make the hanssa place the peppers in a small roasting tin and cook on the top runners of the roasting ovenfor 20 to 25 minutes until the skins are completely blackened and the flesh is soft. Transfer to a bowl cover and leave to cool.

Peel the skin from the peppers and remove the core and seeds.

Place the chillies in the food processor with the garlic coriander and caraway seeds and whizz to form a rough paste. Add the peppers salt and olive oil and whizz again for 1 to 2 minutes or until smooth.

To prepare the lamb spread the bone cavity with about 3 level tbsp harissa.

Roll and secure with wooden cocktail sticks or sew up using a large needle and thread.

Heat the oil in a small roasting pan on the boiling plateand brown the lamb on all sides.

This should take about 3 minutes.

Season place the rosemary and thyme under the lamb and add the bones to the roasting tin.

Roast on the grid shelf on the bottom runners of the roasting ovenfor 1 hour for pink lamb or 1 1/2 hours for well done.

Baste the lamb from time to time and add the shallots and garlic to the roasting tin 35 minutes before the end of the cooking time.

Transfer the lamb to a carving dish with the shallots and garlic.

Cover loosely with foil and leave to rest in the simmering oven.

Skim any fat off the sediment in the roasting tin.

Add the wine to the tin bring to the boil on the boiling plateand bubble until reduced by half.

Add the stock return to the boil and bubble.

Adjust the seasoning and strain.

Remove the cocktail sticks or thread from the lamb and garnish with roasted chillies and garlic and the thyme.

Serve with the shallots garlic and gravy.

This recipe for the north african chilli condiment harissa makes more than youll need for the lamb. Spoon any extra into a screwtop jar cover with a thin layer of olive oil and store in a cool place for up to two weeks. Its delicious tossed through salads or pasta.

Serves 4

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Roast Lamb with Garlic and Rosemary   ::   Roast Lamb with Marjoram   ...