Slow roasted harissa lamb with paprika potatoes recipe

PUBLISHED: 20:39 23 March 2016

John Waite's Kitchen

John Waite's Kitchen

Archant

John Whaite shares his recipe ideal for spring lamb

Serves 4

Ingredients

1.5kg baby potatoes

4 garlic cloves, in their skins

2tbsp olive oil

Juice ½ lemon

1tsp smoked paprika

1.5kg lamb leg

90g jar harissa paste

1 onion, finely chopped

1tbsp pomegranate molasses

2 bay leaves

Pinch caster sugar

Salt and pepper

Method

Preheat the oven to 160C/140C fan/gas mark 3.

Put the potatoes and garlic cloves into a large roasting tray and drizzle over one tablespoon olive oil and the lemon juice. Add the paprika and a pinch of salt and pepper, and toss together. Place the lamb leg on top of the potatoes and stab it repeatedly with a sharp knife. Spread the harissa over the entire surface of the meat then cover the tray tightly with foil (I wrap the tray in foil to make it completely airtight) and roast for four hours.

After four hours, remove the tray from the oven, take off the foil and drain the juices into a bowl. Increase the oven to 220C/200C fan/gas mark 8. Lightly crush the potatoes with a fork or potato masher then return the tray to the oven and roast for a further 30 minutes. Remove the lamb and wrap it in foil, and cook the potatoes for a further 25 minutes.

Meanwhile make the sauce. Heat the remaining oil in a small saucepan and add the chopped onion with a pinch of salt. Stir-fry for 5 minutes, until the onion is soft and well coloured. Add the pomegranate molasses and stir it in, then add the bay leaves, sugar and cooking juices, and bring to a boil. Cook until reduced by half then remove from the heat and pass through a sieve – discard the onions and bay leaves.

When the potatoes are cooked, shred or slice the lamb and add it to the tray with the potatoes. Finish by drizzling over the sauce, and serve.

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