Moroccan Harissa Lamb and Couscous

This is a wonderful multifaceted meal which is really fun to eat and can take the place of a traditional Sunday roast. Add some colourful rustic table decorations and a few candles to make dinner a real occasion.

Moroccan Harissa Lamb and Couscous

Ingredients

Slow cooked Harissa Lamb 

2 kg (4½ lb) leg of lamb

6 cloves of garlic, crushed

2 rounded tsp Harissa paste

2 tsp ground cumin

1 tsp paprika

1 tsp salt

Black pepper


Couscous

250g (9 oz) quick couscous

Vegetable stock, boiling

1 tbsp olive oil

1 tsp salt

Juice of 2 lemons

85g (3 oz) chopped parsley 55g (2 oz) pine nuts, toasted in a dry frying pan

1 red onion, finely chopped

4 tomatoes, chopped

Black pepper

Serves 6

Method

1. With a sharp knife cut the leg of lamb into diamonds, entering the meat to a depth of about 5 mm (¼ inch).

2. Make up a paste with the crushed garlic, Harissa, cumin, paprika, salt and black pepper.

3. Smear this paste all over the leg of lamb and place in a large plastic bag and marinade in the refrigerator overnight.

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. Slide the tin into the roasting oven on the third set of runners down and roast for 30-45 minutes until browned. Then transfer to the simmering oven, lowest set of runners down, for 4-5 hours to slow cook. (It can even be left to cook longer if more convenient for you!) Alternatively the lamb can be cooked in the roasting or baking oven when on slumber.

6. Remove the meat from the oven and allow to rest for 10 minutes. Serve with couscous and flatbreads for a feast.


Couscous

Make up the couscous quantity according to the packet instructions. Place the couscous into a bowl and pour over the boiling stock, add the oil and salt leave to fluff up, then stir with a fork to separate. Meanwhile prepare the other ingredients, then add to the couscous and serve.

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