Slow Cooked Harissa Leg of Lamb

This recipe makes a roast slow cooked leg of lamb that is lightly spiced and includes harissa paste which gives the lamb a delicious smoky flavour. The lamb is cooked for around 7 hours to produce a soft tender lamb that slices or pulls apart with ease.

If you’re looking for a different way to cook a roast lamb then you must try this slow cooked harissa lamb. The lamb is seasoned and coved with a harissa yoghurt marinade which gives the lamb an amazing flavour. It is then slowed cooked in chicken stock which adds extra moisture and prevents it from drying out while it slow cooks. The end result is juicy and tender lamb that goes great with many side dishes.

What is Harissa?

Harissa is a paste or sauce that is usually made with chilli peppers, garlic and spices. It originates from North Africa and is commonly used to marinate chicken, lamb and fish. It can also be added to stews, soups and dips. Harissa is spicy, smoky, tangy and slightly sweet which gives this lamb the perfect flavour.

What to Serve with Harissa Lamb?

When I make this lamb, I usually serve it with saffron rice and a side salad. You can also serve in flatbread with salad or a quinoa or couscous salad. 

Ingredients for Slow Cooked Harissa Leg of Lamb

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Lamb – use a whole leg of lamb with the bone in for extra flavour.
• Seasonings - I use simple seasonings for this recipe which include salt, black pepper, smoked paprika and chilli powder.
• Yoghurt - I use plain Greek yoghurt as a creamy base to make the marinade.
• Harissa paste - a red paste made with tomatoes, chillies and spices. You can buy it from most supermarkets. 
• Olive oil - use extra virgin olive oil or avocado oil.
• Lemon juice - squeezed from a fresh lemon. 
• Garlic - use fresh garlic cloves. 
• Onion - I use a fresh red onion. 
• Cumin - cumin seeds are blended in with the marinade ingredients to give a nutty and citrusy flavour.
• Caraway - use caraway seeds in the marinade to give it an aromatic flavour.
• Coriander - also known as cilantro.
• Chicken stock - use homemade or shop bought. 

How to Make Slow Cooked Harissa Leg of Lamb

1. Dry the lamb with kitchen towel then use a knife to score the whole lamb. Place the lamb into a large deep baking pan then season the lamb with salt, black pepper, smoked paprika and chilli powder. Rub the seasoning all over the lamb then set aside.

2. To a blender, add the yoghurt, harissa paste, olive oil, lemon juice, garlic cloves, chopped onion, cumin seeds, caraway seeds and coriander then blitz until smooth.

3. Pour the marinade onto the lamb and rub all over ensuring you rub the marinade into the cuts where you scored the lamb. Cover the pan with foil and refrigerate for at least 4 hours but preferably overnight.

4. Remove the lamb from the fridge and allow to rest at room temperature for 30 minutes. Preheat the oven to gas mark 2/300^oF/150^oC/130^oC fan. 

5. Pour the chicken stock into the baking pan around the lamb. Do not pour directly onto the lamb as you will remove the marinade. Roast in the centre of the oven for 6 - 7 hours, basting with the chicken stock a few times towards the end of the cooking time. Cook until the lamb is soft and tender and the stock has reduced.

6. Remove the lamb from the oven and allow to cool for 20 minutes then slice the lamb and serve with your favourite side dish along with the reduced chicken stock.

Recipe Tips

• If the lamb begins to brown to quickly then you can loosely cover with a sheet of foil to prevent it burning.

Nutrition

Nutrition based on 1 serving - Calories: 393kcal | Fat: 22.5g | Saturates: 9.5g | Carbs: 2.9g | Sugar: 2.1g | Fibre: 1.1g | Protein: 45.4g | Salt: 1.2g.

Storage

Store any left-over sliced lamb in an airtight container and refrigerate for up to 3 days.

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