Slow-Cooked Harissa Lamb Recipe
Introduction
Slow-cooked harissa lamb is a deeply flavorful dish that combines tender, fall-off-the-bone lamb with a fragrant, spicy harissa paste. This recipe is perfect for a cozy dinner when you want something rich and comforting with a touch of North African heat.
Ingredients
- 2kg whole leg of lamb on the bone
- 10 red onions, cut in half
- 300ml chicken stock
- 4 tbsp chopped coriander
- 20 dried chillies
- 6 garlic cloves, grated
- 100ml olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp caraway seeds
- 2 tsp smoked paprika
- 2 tbsp red wine vinegar
- 1 tsp salt (for harissa paste)
Instructions
- Step 1: Soak the dried chillies in just enough boiling water from the kettle to cover them. Cover the bowl and leave to cool. Once cool, drain the chillies, reserving the soaking water. Remove the stalks and pat the chillies dry with kitchen paper.
- Step 2: In a food processor, combine the drained chillies, grated garlic, 1 tsp salt, olive oil, ground coriander, cumin, caraway seeds, smoked paprika, and red wine vinegar. Blitz to a smooth purée, adding a little of the reserved soaking water if needed to loosen the mixture. This is your harissa paste. It can be kept chilled for up to a month.
- Step 3: Make 15 cuts, each about 3-5 cm long, all over the leg of lamb. Reserve 1 tbsp of the harissa paste, then rub the remaining paste all over the lamb and into the cuts.
- Step 4: Scatter the halved onions in a large roasting tin and place the lamb on top. Leave at room temperature for 1 hour, or cover and chill overnight for a deeper flavor.
- Step 5: Preheat the oven to 160°C (140°C fan)/gas mark 2. Roast the lamb for 4–5 hours until the meat is fork-tender and falling off the bone.
- Step 6: Remove the lamb and place it on a large board or serving plate. Pour the chicken stock into the roasting tin if it’s flameproof; otherwise, transfer the tin contents to a saucepan. Bring to a boil, scraping up any browned bits with a wooden spoon. Reduce the liquid by about one-third until thickened into a rich onion gravy.
- Step 7: Stir the reserved harissa paste and chopped coriander into the gravy. Serve the lamb alongside the onion gravy for a delicious finish.
Tips & Variations
- If you prefer less heat, reduce the number of dried chillies or remove the seeds before soaking.
- For added depth, marinate the lamb with the harissa paste overnight in the fridge.
- Serve with couscous or roasted vegetables to complement the rich flavors.
- You can substitute chicken stock with vegetable stock for a different flavor profile or to make the recipe suitable for those avoiding meat-based stocks.
Storage
Store any leftover lamb and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stove to retain moisture and flavor. The harissa paste will keep separately in the fridge for up to a month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of lamb for this recipe?
Yes, shoulder or shank cuts also work well for slow cooking and will become tender and flavorful with this method.
Is it possible to make the harissa paste ahead of time?
Absolutely. The harissa paste can be made up to a month in advance and stored in the refrigerator, which also allows the flavors to deepen over time.
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Slow-Cooked Harissa Lamb Recipe
- Total Time: 5 hours 20 minutes to 6 hours 20 minutes
- Yield: 6 to 8 servings 1x
Description
A flavorful slow-cooked harissa lamb recipe featuring a rich, spicy harissa paste made from dried chillies and warm spices. The lamb is marinated with the harissa and roasted until fork-tender, then served with a thick, aromatic onion gravy infused with fresh coriander.
Ingredients
Scale
Harissa Paste
- 20 dried chillies
- 6 garlic cloves, grated
- 1 tsp salt
- 100ml olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp caraway seeds
- 2 tsp smoked paprika
- 2 tbsp red wine vinegar
Lamb and Other Ingredients
- 2kg whole leg of lamb on the bone
- 10 red onions, cut in half
- 300ml chicken stock
- 4 tbsp chopped coriander
Instructions
- Prepare Harissa Paste: Place the dried chillies in a heatproof bowl and cover them with just-boiled water. Cover and let them soak until cool enough to handle. Drain the chillies, reserving the soaking water. Remove stalks and pat dry, then transfer to a food processor. Add garlic, salt, olive oil, ground coriander, cumin, caraway seeds, smoked paprika, and red wine vinegar. Blitz to a smooth purée, adding reserved water as needed to loosen. This paste can be kept chilled for up to a month.
- Prepare Lamb: Make 15 cuts around 3-5cm long all over the lamb. Reserve 1 tablespoon of the harissa paste, then rub the remaining paste thoroughly over the lamb and into the cuts. Scatter the halved red onions in a large roasting tin and place the lamb on top. Allow the lamb to rest at room temperature for 1 hour or cover and refrigerate overnight to marinate.
- Roast Lamb: Preheat the oven to 160°C (140°C fan, gas mark 2). Roast the lamb in the oven for 4 to 5 hours, until the meat is tender and can be easily pulled apart with a fork.
- Make Gravy: Remove the lamb from the roasting tin and place it on a large board or serving plate. If the roasting tin is flameproof, pour in the chicken stock directly; otherwise, transfer the onions and liquids to a saucepan. Bring to a boil, scraping browned bits from the bottom with a wooden spoon. Simmer until the liquid reduces by about a third to form a thick, rich onion gravy.
- Finish and Serve: Stir the reserved tablespoon of harissa paste and the chopped coriander into the gravy. Serve the slow-cooked lamb with the robust onion and harissa gravy alongside.
Notes
- The harissa paste can be made in advance and stored in the refrigerator for up to a month.
- Soaking the dried chillies softens them for easier blending and mellows their heat slightly.
- Leaving the lamb to marinate overnight enhances the flavor penetration of the spices.
- Using a flameproof roasting tin allows finishing the gravy directly on the tray, reducing cleanup.
- Cook the lamb low and slow to achieve incredibly tender meat that falls off the bone.
- Prep Time: 20 minutes plus 1 hour to overnight marinating
- Cook Time: 4 to 5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: North African / Middle Eastern
Keywords: slow-cooked lamb, harissa lamb, roast lamb recipe, spicy lamb, harissa paste, North African lamb, roasted lamb with harissa
