Slow-Cooked Leg of Lamb with Harissa, Roasted Aubergines & Tomatoes
By OcadoLife
Published on 04 October 2022
This easy lamb recipe by Rukmini Iyer is packed with punchy Middle Eastern flavours. A great way to feed a crowd, you can roast all the ingredients in one dish to minimise your washing up. Harissa adds vibrant colour and subtle heat to the slow-cooked leg of lamb – this traditional paste is made from a blend of red peppers, hot chillis, garlic, cumin and olive oil.Time and servings
3 hrs 45 minsTotal time
8Servings
15 minsPrep time
3 hrs 30 minsCooking time
Ingredients
- 2 handfuls of couscous(optional)
- 250 g of greek yoghurt
- 2 aubergines, thickly cut into 1cm slices
- 2.5 kg of leg of lamb
- 1 garlic bulb, halved horizontally
- 4 tsp of harissa paste, heaped
- 1 tbsp of sea salt
- 1 tbsp of olive oil
- 350 g of vine tomatoes
- 1 bunch of fresh mint, finely chopped
- 1 red onion
Method
Step 1
Preheat the oven to 150°C/130°C fan/gas 2. Line a roasting tin with the aubergine slices, then scatter over the onion. Place the leg of lamb on top of the vegetables, and tuck the halved garlic alongside.Step 2
Stab the lamb all over with a very sharp knife, then rub all over with the harissa paste. Sprinkle the meat and vegetables with the sea salt, then drizzle the oil over the garlic and vegetables. Transfer to the oven and roast for 30 mins, uncovered, then cover with foil and roast for a further 2 hrs.Step 3
After 2 hrs, add the tomatoes to the tin, then cover and return the lamb to the oven for 1 hr more. Throw in the couscous (if using) to cook in the juices for the last 10 mins.Step 4
Meanwhile, mix together the greek yoghurt and mint for the accompaniment.Step 5
Allow the meat to rest for at least 15 mins before serving with the couscous, vegetables and yoghurt.