Harissa Roast Lamb
Serves 6
Ingredients
2kg leg of lamb
30g butter, softened
30ml olive oil
7ml ground cumin
7ml ground coriander
7ml ground paprika
15ml chopped garlic
45ml stripped thyme leaves
5ml salt
7-10ml harissa paste
500ml chicken stock
Method
Trim the lamb of excess fat and lightly score the surface to help the marinade penetrate it.
Combine the butter, oil, spices, garlic, thyme, salt and harissa paste and mix well. Rub this into the lamb. Set aside for 1 hour.
Pre-heat the oven to 190°C.
Put the lamb into a roasting pan and add the stock. Roast for 1-11/2 hours or until done to your liking. Remove from the oven.
Take the lamb out of the pan, cover with foil and rest it for 10 minutes before carving.
Strain the pan juices and place into a small pot. Bring to the boil and simmer until reduced and slightly thickened. Serve the sauce with the meat.
To spice up the flavour of the gravy, you can add extra harissa paste when boiling it up.
Yoghurt Marinated de-boned lamb
Serves 4-6
2kg de-boned leg of lamb
250ml Greek yoghurt
1 bunch of coriander
10ml chopped garlic
30ml chopped ginger
1 green chilli
5ml ground cumin
5ml ground coriander
5ml turmeric
salt and pepper
grated rind of 1 lime
15ml lime juice
Method
Place the lamb in an ovenproof roasting dish.
Put the yoghurt into a food processor and add the coriander, garlic, ginger, chilli, spices, seasoning, lime rind and juice. Process until smooth.
Spoon this mixture over the lamb making sure it is coated on both sides. Refrigerate for a few hours or overnight if possible.
When you are ready to cook the lamb, bring it to room temperature. Roast at 190°C for 40-50 minutes or until cooked to your liking. Remove from the oven and rest for 10 minutes before slicing.
Moroccan Lamb Shanks
Serves 4
45ml olive oil
4 lamb shanks
2 onions, chopped
45ml chopped ginger
30ml Moroccan spice rub
pinch of saffron
1 stick of cinnamon
salt and pepper
400g can of chopped tomatoes
750ml water
2 carrots, peeled and sliced
400g can of chickpeas
100g dried apricots
15ml honey
50g toasted almonds, chopped
45ml chopped coriander
Method
Heat the oil in an ovenproof saucepan and brown the lamb shanks all over. Remove and set aside.
Add the onions and fry until soft. Add the ginger, Moroccan spice, saffron, cinnamon and seasoning.
Add the tomatoes and water and bring the mixture to the boil. Return the shanks and add the carrots.
Cover and put the saucepan in the oven at 160°C for 2-3 hours or until the meat is very tender.
Remove from the oven and add the chickpeas, apricots and honey and return the saucepan to the oven, uncovered, for another 30 minutes.
Remove from the oven and serve the shanks sprinkled with almonds and coriander.