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Slow-cooked Harissa Lamb

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Ingredients

2kg Lamb Shoulder boned
1/2 cup Harista Paste
1/2 cup Olive Oil
12 chat Potatoes quartered
4 Orange
1 tablespoon Mustard dijon mustard
1 clove Garlic crushed
2 large Carrot cut into matchsticks
2 cups Watercress Sprigs
1/2 cup Coriender Sprigs
1/2 cup Mint Leaves torn
2/3 cup Yoghurt to serve
Harista Paste
8 fresh long Red Chillies chopped
1 small Red Onion chopped
3 cloves Garlic chopped
1 tablespoon Cumin ground
2 teaspoons Coriander ground
1 teaspoon Caraway Seeds
1/3 cup Olive Oil

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Slow-cooked Harissa Lamb

Serve with natural yoghurt...

Features:
  • Spicy

One of the most delicious meat...

  • 30 min
  • Serves 6
  • Hard

Ingredients

  • Harista Paste

Directions

Delicious meat with harissa paste.

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Steps

1
Done

Preheat oven to 160C/ 140C fan-forced. Using kitchen string, tie lamb at 2cm intervals to secure. Using a large, sharp knife, score top of lamb several times. Place lamb in a glass dish. Using hands, rub Harissa Paste all over lamb. Cover with plastic food wrap; chill for 30 minutes to marinate.

2
Done

Heat half the oil in a large frying pan over moderate heat. Add lamb; cook for 3 minutes or until seared all over. Transfer to a roasting pan; drizzle with 1 tablespoon of remaining oil. Bake for 3 hours 30 minutes or until very tender. Remove from oven. Cover with foil; rest for 15 minutes.

3
Done

Meanwhile, place potato in a large microwave-safe bowl. Cover with plastic wrap; microwave on High (100C) for 7 minutes or until tender. Cool. Place in a large bowl.

4
Done

Juice 2 of the oranges. Whisk remaining oil, orange juice, mustard and garlic in a small bowl. Season with salt. Using a small knife, peel and segment remaining oranges; add to potato. Add carrot, watercress, coriander and mint. Drizzle with dressing; toss to combine. Carve lamb. Serve with salad and yoghurt.

5
Done

For Harista Paste; Process chilli, onion, garlic and spices until finely chopped. Add oi; season with salt. Process, scraping down side of bowl, until mixture forms a smooth paste.
Cover any unused paste with a thin layer of vegetable oil. Store, covered, in fridge for up to 3 days.

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