Skip to main content
Recipe images

Slow Roasted Lamb Leg with Apricot Harissa, Beldi Preserved Lemons, Giant Couscous and Balsamic Semi Dried Tomatoes

Prep 10 minutesCooking 4 hours 30 minutes8 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.


4 hours 30 minutes

Main Course

Lunch Recipes

Spring Recipes

Easter Recipes

Lamb Recipes



170g carrots

50g celery

1 large onion, peeled and cut into wedges

7 cloves garlic, peeled

100g Preserved Beldi Lemons, cut in half

1 whole lamb leg, around 2.2kg

Salt and pepper

1 jar Apricot Harissa

5 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

1l Water

300g giant couscous (could also use orzo or fregola too)

1 jar Balsamic Semi-Dried Tomatoes

250g frozen peas


  1. 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.
  2. 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.
  3. Roast in the oven for 4 hours, or until the lamb is coming away from the bone.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Included in this Recipe

Apricot Harissa

Apricot Harissa

Middle Eastern spice paste with sweet apricot, ras el hanout and a chilli kick

Preserved Beldi Lemons

Preserved Beldi Lemons

The salty and lightly acidic taste brings an intense lemon flavour to a wide variety of dishes

Balsamic Semi-Dried Tomatoes

Balsamic Semi-Dried Tomatoes

These sweet Balsamic Semi-Dried Tomatoes are ideal for sharing platters and canapes. They are full of flavour and a colourful addition to any dish.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.