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Harissa Roast Lamb

2kg leg of lamb

30g butter, softened 30ml olive oil

7ml ground cumin

7ml ground coriander 7ml ground paprika 15ml chopped garlic 45ml stripped thyme leaves 5ml salt

7-10ml harissa paste 500ml chicken stock

Trim the lamb of excess fat and lightly score the surface to help the marinade penetrate it.

Combine the butter, oil, spices, garlic, thyme, salt and harissa paste. Mix well. Rub this into the lamb. Set aside for 1 hour.

Pre-heat the oven to 190°C.

Put the lamb into a roasting pan and add the stock.

Roast for 1 to 1½ hours, or until done to your liking. Remove from the oven.

Take the lamb out of the pan, cover with foil and rest it for 10 minutes before carving.

Strain the pan juices and place into a small pot.

Bring to the boil and simmer until reduced and slightly thickened. Serve the sauce with the meat. Serves 6.

To spice up the flavour of the gravy, add extra harissa paste when boiling it.

Recipes

en-za

2023-03-29T07:00:00.0000000Z

2023-03-29T07:00:00.0000000Z

https://thepostza.pressreader.com/article/281831467989897

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