Harissa Lamb Recipe
This harissa lamb recipe, is spicy, rich and packed pull of juicy slow cooked lamb that pulls apart easily, and melts in your mouth. The perfect dinner, served up alongside some crispy roast potatoes.
If crispy roast potatoes didn’t take your fancy with this, you could always serve it up with our creamy mashed potatoes recipe, or our triple cooked chips to go alongside the harissa lamb leg.
I bought this tin of harissa paste I picked up at the Asian supermarket a couple of months ago, until I decided on what to do with it. On my shopping travels, I picked up a gorgeous piece of British lamb from my trip to Costco to have a nosey and stock up on some meat supplies, so I put my thinking cap on and came up with this and it worked brilliantly.
The photo above is what the lamb leg will look like before shredding the harissa lamb into chunks.
Recipe recap:
- Don’t get to particular on the brand of wine, just choose a nice Sauvignon blanc you enjoy.
- You can add any other vegetables to the recipe if you want to use up leftovers.
- The brand of Harissa paste I used, was LE Phare Du Cap Bon, but any other paste should work fine.
- Be careful of any lemon seeds that may fall out of the lemons once cooked, they would make for an unpleasant bite.
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Harissa lamb Recipe
Ingredients
- 1,1 kg Lamb Leg Boneless
- 3 Medium Onions Peeled and cut into large chunks
- 2 Large Carrots Cut into large chunks
- 6 Garlic Cloves Shoots removed and minced
- 135 g Tin of Harissa Paste
- 1 tsp English Mustard
- 1 tsp Dried Rosemary
- 1 tbsp Dried Mint
- 18,7 cl JP Chenet Sauvignon Blanc One full small miniature bottle
- 1 tbsp Olive Oil
- 2 tbsp Fresh Coriander
- 1 Lemon Cut in half
- Salt and Pepper
For the Roast Potatoes
- 1 kg potatoes
- 3 tbsp Dripping, goose fat, duck fat, or vegetable oil.
Instructions
- Pre-heat the oven to 160℃/320℉/G3.
- Add the chopped vegetables, dried herbs, garlic, and lemon halves into a large enough pot with a secure lid.
- In a frying pan, heat up the olive oil until hot.
- Pat the lamb leg dry, and season liberally all over with salt and fresh ground pepper.
- Sear the lamb leg on all sides until browned off.
- Mix the harissa paste and mustard together and then rub this all over the seared lamb.
- Sit this on top of the vegetables in the pot.
- Pour the wine into the frying pan to remove any sediment and deglaze the pan and reduce by half.
- Pour this into the pot, and cover with a lid.
- Place into the oven for three hours, or until the lamb leg is falling to bits easily.
- Transfer the leg onto a board and shred it into chunks.
- Taste the sauce, season if needed, remove the lemon halves or leave them in for decoration, and then stir the meat back through the sauce until well coated, add the finely diced coriander, and keep warm until the potatoes are ready.
For the Roast Potatoes
- Clean, peel and rinse your potatoes several times in cold water to remove any excess starch.
- Cut the the potatoes in chunks, leaving a good flat side and bring to a boil in a large saucepan of salted water.
- Leave for ten minutes or so until the outer edges of the potatoes are crumbling but not cooked through.
- Drain immediately into a colander and then gently flip and shake the potatoes to rough up their outer edges.
- Transfer onto a wire rack to cool and chill until the last hour of the lamb.
- In a large roasting tray, add 3 heaped tbsp of your chosen cooking fat and place into the oven until the oil is smoking hot.
- Carefully tip in the cold potatoes into the hot oil and season with salt and pepper and place back into the oven.
- Turn after 20-30 minutes until they are golden and crisp all around, turning as needed.
- Plate up and enjoy!
