Preparation time is 20minutes
Cook time is 3hours 20minutes
Total time is 3hours 40minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1/4 cup extra virgin olive oil
- 1tablespoons harissa spice blend
- 1.80kilograms lamb leg
- 1kilograms brushed potatoes, scrubbed, roughly chopped
- 1kilograms sweet potatoes, roughly chopped
- 1 lemon, zested, juiced
- 3 sprigs rosemary
- 1 bulb garlic, halved horizontally
- 2tablespoons honey
- 1 lemon, cut into wedges
Nutrition per serving
3980kJ / 952Cal
3980 Kilojoules or 952 Calories
46% of daily energy intake*
Protein
65.3grams
Fat
46.5grams
Carbs
65.3grams
Sugars
17.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Harissa takes this slow-roasted lamb recipe to new heights. You'll love the perfect roast potatoes, fragrant with rosemary, garlic, honey and lemon.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Combine 2 tbs oil and harissa in a large bowl. Using a sharp knife, pierce lamb all over. Add lamb to bowl. Rub oil mixture over lamb, pressing into cuts. Refrigerate for 30 minutes to marinate.
Step 2 of 4
Place lamb on a rack in baking tray with sides. Pour ¾ cup cold water into tray, cover with foil, then bake for 2 hours or until lightly browned. Remove foil. Remove lamb and rack from tray, reserving 2 tbs pan juices.
Step 3 of 4
Add potatoes, zest, lemon juice, rosemary, garlic, honey, remaining oil and reserved pan juices to cleaned baking paper-lined tray with sides and toss to coat. Top with lamb. Reduce oven to 200°C/180°C fan-forced. Bake, uncovered, for a further 1 hour and 20 minutes or until lamb is cooked to your liking and potatoes are golden and tender. Cover loosely with foil and rest for 15 minutes.
Step 4 of 4
Serve lamb with vegetables and lemon wedges.
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