SLOW-COOKED HARISSA LAMB
A budget recipefrom Recipe+ using a cheaper cut of lamb - you could use a boned and rolled lamb leg instead but cost will vary. Marination time of 30 minutes has not been included.
Provided by ImPat
Categories Lamb/Sheep
Time 6h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 160C or 140C fan forced.
- Using kitchen string, tie lamb at 2cm intervals to secure.
- Using a large sharp knife, score top of lamb several times and place lamb in a glass dish and using hands rub harissa all over the lamb and cover with plastic food wrap and chill for 30 minutes to marinate.
- Heat half the oil in a large frying pan over moderate heat and add lamb and cook for 3 minutes or until seared all over and transfer the lamb to a roasting pan and drizzle with 1 tablespoon of remaining oil and bak for 3 hours and 30 minutes or until very tender.
- Remove from the oven and cover with foil and rest for 15 minutes.
- Meanwhile place potato in a large microwave safe bowl and cover with plastic food wrap and microwave on high (100%) for 7-8 minutes or until tender, cool and place in a large bowl.
- Juice 2 oranges and whisk remaining oil and orange juice, mustard and garlic in a small bowl and season with salt to taste.
- Using a small knife, peel and segment remaining oranges and add to the potato and then add carrot, watercress, coriander and mint and drizzle with the orange dressing and toss to combine.
- Carve lamb and serve with salad and yogurt.
Nutrition Facts : Calories 1351.9, Fat 91.2, SaturatedFat 34, Cholesterol 243.5, Sodium 285.9, Carbohydrate 68.1, Fiber 11.5, Sugar 14.4, Protein 63.6
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