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Slow Cooked Harissa Leg of Lamb

In this recipe, our Harissa Spice Blend is turned into a delicious marinade that infuses the lamb and the sauce.. it is absolutely delicious!

Here we cook the lamb a bit slower giving it a half-roasted and half-pulled texture.

 

 

 

 

 

Serves

3-4

The star of the show

Gluten free
Shemins Harissa Spice Blend
vg-tag

Shemin's Harissa

Shemin’s Harissa Spice Blend is a rich, warming mix with a gentle heat and deep, aromatic flavour. Inspired by North African cooking, it brings a bold kick to meat, vegetables and marinades.

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(4)

Ingredients

4 tbsp Shemin’s Harissa Spice Blend
2 tsp garlic paste
2 tsp lemon juice
2 tsp tomato paste
6 tbsp olive oil
¾ tsp salt, or to taste

1kg leg of lamb
5 red onions, cut in half
200ml chicken stock
150ml red wine
2 tbsp coriander, chopped
2 tbsp gravy granules (optional)

How to make Slow Cooked Harissa Leg of Lamb

  1. In a bowl, combine Shemin’s Harissa Spice Blend, garlic, lemon juice, tomato paste, olive oil and salt. If you have fresh garlic, you can use a food processor to mix it into the paste. One clove equals one teaspoon.
  2. Make 15 cuts, about 3-5cm long, all over the lamb and rub the paste all over the lamb and into the cuts. Scatter the onions into a large roasting tray and sit the lamb on top. Leave at room temperature for 1 hour, or cover and chill overnight.
  3. Heat the oven to 160°C/140°C fan/320°F/gas 2. Pour the stock into the tray. Seal the lamb with foil and roast the lamb for 3-4 hours or until the meat is fork-tender. Half way through cooking add in the red wine, reseal and put back into the oven.
  4. Lift the lamb out onto a large board or serving plate and cover with foil to keep warm. If the roasting tray is flameproof, you can heat directly on the hob, if not then tip the contents of the tray into a saucepan. Bring to the boil and cook until the liquid is reduced by about a third – it should be a thick, rich onion gravy. If it is too thin you can add the gravy granules. Stir in the chopped coriander. Serve the lamb with the onion gravy.

Tips

Tips:

  1. This dish is perfect with our Harissa and Feta Roast Potatoes or our Tandoori Roast Potatoes
  2. You can also add carrots and some smashed garlic with the onions in the roasting tin.
  3. You can also add Dijon mustard and a little cream into the gravy.
  4. If you have marinade left over you can freeze it.

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andrew ****@btinternet.com i have had your mild curry paste and cooked it with chicken, and its the best curry i have had. going to have mince with it next to…

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Always beautiful curry paste and always super helpful.

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Product is first class, have used since the days of James Martin Thank you

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tik Verified curry lover

We've been using Shemin's curry paste for a long time. It's so easy to use & make cooking Indian dishes simple to make at home.

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Great product and my cooking would not be same if I didn't have It. Thank you

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Always good 😊

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Super flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.

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tik Verified curry lover

I have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer

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tik Verified curry lover

I have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x

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