This versatile meal is a delightful alternative to a traditional Sunday roast and brings a fun element to dining.
Please note that the marinating time is not included in the total preparation time. For best results, marinate the dish overnight in the fridge. The slow roasting process takes 4-5 hours, but it can left to cook longer if more convenient for you.
Serves 8
2kg leg of lamb
6 cloves of garlic, crushed
2 tsp Harissa paste
2 tsp ground cumin
1 tsp paprika
4 tomatoes, finely diced
1 tsp salt
Black pepper
250g couscous
320ml vegetable stock, boiling
1 tbsp olive oil
1 tsp salt
Juice of 2 lemons
25g chopped parsley
55g pine nuts, toasted
1 red onion, finely chopped
Preparation Time: 40 minutes. Cooking Time: 5 hours.
1. With a sharp knife cut the leg of lamb into diamonds, entering the meat to a depth of about 5mm.
2. Place the crushed garlic, Harissa, cumin, paprika, 1 tsp salt and black pepper in a small bowl and mix to a paste.
3. Smear this paste all over the leg of lamb and place in a large plastic bag and marinade in the refrigerator overnight or for at least a couple of hours if you are short on time.
4. Remove the leg of lamb from the plastic bag and place in the AGA half-size roasting tin, lined with Bake-O-Glide.
5. Place in the oven. CAST OVEN: slide the tin into the roasting oven or oven on R8 setting on the third set of runners, and roast for 45 minutes. Transfer to the simmering oven or oven on B1 setting on the lowest set of runners and slow roast for 4-5 hours until meat is falling off the bone or use a meat thermometer. FAN OVEN: place in the oven preheated to R6/180°C/350°F and then immediately turn down to B1/100°C/200°F and slow roast for 4-5 hours until meat is falling off the bone or use a meat thermometer.
6. Remove the meat from the oven and allow it to rest for at least 10 minutes.
7. Add the oil, lemon juice, parsley, pine nuts, onion, tomatoes, the remaining salt and pepper to the couscous and stir well to combine.
8. Place the couscous into a bowl and pour over the boiling stock, add more oil and salt if needed and leave to fluff up, then stir with a fork to separate. Serve the harissa lamb with couscous and warm flatbreads for a feast.
