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
