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:

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.