Slow-Cooked Leg of Lamb with Harissa, Roasted Aubergines & Tomatoes

Lamb is robust enough to stand up to strong flavours, and this Middle Eastern inspired leg of lamb with a harissa kick really delivers. Perfect to feed a crowd.

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Ingredients

aubergine 2 (chopped)
red onion 1 (sliced)
whole lamb leg 2 kg
garlic bulb 1
harissa paste 4 tsp
vine tomatoes 350 g
Greek yoghurt 250 g
fresh mint 1 handful (chopped)
couscous 400 g
olive oil splash

Method

Preheat the oven to 130°C fan/150°C/gas 2. Slice the aubergine and red onion. Slice the garlic bulb in half. Line a roasting tin with the aubergine slices, then scatter over the red onion. Place the leg of lamb on top of the vegetables, and tuck the halved garlic bulb alongside.
Stab the lamb all over with a very sharp knife, then rub all over with the harissa paste. Sprinkle the meat and vegetables with sea salt, then drizzle the oil over the garlic and vegetables. Transfer to the oven and roast for 30 minutes, uncovered, then cover with foil and roast for a further 1 hour and 30 minutes.
Then add the vine tomatoes to the tin, cover and return the tin to the oven for a final 1 hour. Throw in the couscous to cook in the juices in the tin for the last 10 minutes.
Meanwhile, mix together the Greek yoghurt and chopped fresh mint for the accompaniment.
Allow the meat to rest for at least 15 minutes before serving with the couscous, vegetables and yoghurt. Enjoy!

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Slow-Cooked Leg of Lamb with Harissa, Roasted Aubergines & Tomatoes

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Ingredients

Method

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