Slow Roasted Lamb Leg with Apricot Harissa, Beldi Preserved Lemons, Giant Couscous and Balsamic Semi Dried Tomatoes
Prep: 10 minutes
Cook: 270 minutes
Cook: 270 minutes
Medium
Serves 8 people
A perfect way to spice up your traditional roast. Whether you want to do something different for Easter or be a bit more adventurous on a Sunday, this fruity apricot harissa lamb is a beautiful centrepiece to any meal.
Ingredients
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170g carrots
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50g celery
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1 large onion, peeled and cut into wedges
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7 cloves garlic, peeled
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100g Preserved Beldi Lemons, cut in half
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1 whole lamb leg, around 2.2kg
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Salt and pepper
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1 jar Apricot Harissa
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5 tbsp Early Harvest Arbequina Extra Virgin Olive Oil
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1l Water
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300g giant couscous (could also use orzo or fregola too)
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1 jar Balsamic Semi-Dried Tomatoes
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250g frozen peas
Method
- Step 0: Heat your oven to 120C fan / 140C nonfan. Trim the tops from the carrots and chop them at an angle into thick slices. Do the same with the celery. Cut the onion into 6 to 8 wedges. Place all the veg and the preserved lemons into the base of a roasting tin.
- Step 1: Season the lamb leg all over with salt and pepper. Mix the harissa with the olive oil then rub the spread all over the lamb. Place the lamb on top of the vegetables, add the water then cover with foil, wrapping the edges tightly to form a strong seal.
- Step 2: Roast in the oven for 4 hours, or until the lamb is coming away from the bone.
- Step 3: Just before the 4 hours is up, place a large pan of water on high heat and bring to a boil. Add the giant couscous, turn the heat down a little, then cook for 4 minutes, stirring frequently to prevent clumping. Place the frozen peas into a sieve, then drain the couscous over the top and rinse with cold water.
- Step 4: Remove the lamb from the oven and carefully take off the foil. Baste the lamb with the stock, then lift it out onto a plate.
- Step 5: Add the couscous, peas and semi-dried tomatoes, drained of all the oil, to the pan of roasted vegetables. Stir everything together, taste and season to your preference.
- Step 6: Turn the oven up to 170C fan / 190C nonfan then return the tray to the oven for another 20-30 minutes, so the lamb begins to colour and a crust forms on top of the couscous.
