Serves 6
300 min
Slow-Cooked Harissa Lamb
Recipe GLPRa57e880a66d007
A deeply flavorful slow-roasted lamb leg infused with harissa spice paste and tender roasted onions. The meat becomes melt-in-your-mouth tender over hours in a low oven, while the onions break down into a rich, deeply caramelized sauce finished with fresh coriander. Perfect for a special dinner that feeds a crowd.
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Ingredients
2 kg bone-in lamb leg
10 red onions, halved
300 ml chicken or lamb stock
4 tablespoons fresh chopped coriander
4 tablespoons harissa paste (store-bought or homemade)
Directions
Pat the lamb leg dry with paper towels. Using a sharp knife, make 15 shallow cuts (3–5 cm long) all over the surface of the lamb, spreading them evenly across the meat.
Reserve 1 tablespoon of harissa paste. Rub the remaining 3 tablespoons of harissa evenly over the entire lamb leg and work it into each of the cuts you made. This ensures the spice flavor penetrates deep into the meat.
Scatter the halved red onions into a large roasting tin. Set the harissa-coated lamb leg on top of the onions, bone-side down. Let it rest at room temperature for 1 hour, or cover with plastic wrap and refrigerate overnight.
Preheat your oven to 160°C (140°C fan). Place the roasting tin with the lamb and onions in the oven and roast slowly and steadily for 4 to 5 hours. The meat is done when it is fork-tender and easily pulls away from the bone.
Once the lamb is cooked, carefully lift it out onto a large cutting board or serving platter and let it rest. If your roasting tin is oven-safe for stovetop use, place it over medium-high heat. Otherwise, carefully transfer the onions and pan juices into a large saucepan.
Pour the stock into the tin or saucepan with the onions and pan juices. Bring the mixture to a boil, stirring gently and scraping up any caramelized brown bits from the bottom with a wooden spoon.
Allow the liquid to boil gently until it reduces by about one-third, resulting in a thick and rich onion gravy. Stir in the reserved 1 tablespoon of harissa paste and the fresh chopped coriander until well combined.
Slice or carve the rested lamb and serve it with the harissa-coriander onion gravy spooned over or served on the side.
