Slow-Cooked Harissa Lamb

20m
Prep Time

220m
Cook Time

4h
Ready In

Recipe: #16117

November 26, 2014

Categories: Lamb/Mutton, Carrot, Potatoes, Middle Eastern, Sunday Dinner Oven Bake, Gluten-Free, High Protein, No Eggs, more

recipe by:
ImPat

"A budget recipe from 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."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (1309 g)
Calories 1215
Total Fat - 39.4 g
Saturated Fat - 10.8 g
Cholesterol - 207.5 mg
Sodium - 473.1 mg
Total Carbohydrate - 134.5 g
Dietary Fiber - 20.2 g
Sugars - 18.6 g
Protein - 81 g
Calcium - 201.6 mg
Iron - 9.7 mg
Vitamin C - 86.7 mg
Thiamin - 1 mg

Step 1

Preheat oven to 160C or 140C fan forced.

Step 2

Using kitchen string, tie lamb at 2cm intervals to secure (your butcher may do this for you).

Step 3

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.

Step 4

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 bake for 3 hours and 30 minutes or until very tender.

Step 5

Remove from the oven and cover with foil and rest for 15 minutes.

Step 6

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.

Step 7

Juice 2 oranges and whisk remaining oil and orange juice, mustard and garlic in a small bowl and season with salt to taste.

Step 8

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.