roast lamb with harissa

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Cooking receipe to make roast lamb with harissa under category Aga Recipes. You may find some video clips related to this receipe below.

roast lamb with harissa

Harissa:

2 large red peppers about 400g total weight

4 large fresh red chillies de seeded and roughly chopped

6 garlic cloves

1 level tbsp ground coriander

1 level tbsp caraway seeds

2 level tsp salt

4 tbsp olive oil

For the lamb:

1.8kg boned leg of lamb plus bones

2 tbsp oil

salt and freshly ground black pepper

1 bunch of rosemary

1 bunch of thyme

350g shallots peeled root left intact and blanched

1 head of garlic broken into cloves skin left on

300ml dry white wine

600ml fresh lamb or chicken stock

To garnish:

roasted chillies and garlic thyme sprigs

To make the hanssa place the peppers in a small roasting tin and cook on the top runners of the roasting ovenfor 20 to 25 minutes until the skins are completely blackened and the flesh is soft. Transfer to a bowl cover and leave to cool.

Peel the skin from the peppers and remove the core and seeds.

Place the chillies in the food processor with the garlic coriander and caraway seeds and whizz to form a rough paste. Add the peppers salt and olive oil and whizz again for 1 to 2 minutes or until smooth.

To prepare the lamb spread the bone cavity with about 3 level tbsp harissa.

Roll and secure with wooden cocktail sticks or sew up using a large needle and thread.

Heat the oil in a small roasting pan on the boiling plateand brown the lamb on all sides.

This should take about 3 minutes.

Season place the rosemary and thyme under the lamb and add the bones to the roasting tin.

Roast on the grid shelf on the bottom runners of the roasting ovenfor 1 hour for pink lamb or 1 1/2 hours for well done.

Baste the lamb from time to time and add the shallots and garlic to the roasting tin 35 minutes before the end of the cooking time.

Transfer the lamb to a carving dish with the shallots and garlic.

Cover loosely with foil and leave to rest in the simmering oven.

Skim any fat off the sediment in the roasting tin.

Add the wine to the tin bring to the boil on the boiling plateand bubble until reduced by half.

Add the stock return to the boil and bubble.

Adjust the seasoning and strain.

Remove the cocktail sticks or thread from the lamb and garnish with roasted chillies and garlic and the thyme.

Serve with the shallots garlic and gravy.

This recipe for the north african chilli condiment harissa makes more than youll need for the lamb. Spoon any extra into a screwtop jar cover with a thin layer of olive oil and store in a cool place for up to two weeks. Its delicious tossed through salads or pasta.

Serves 4

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