Coming back from Morocco and Spain recently has played a big impact on the food that I’m currently cooking. The flavours of yoghurt, fresh herbs and harissa really are simple, classic but incredible. I’ve loved playing around with harissa, after eating it everywhere in Morocco it’s kind of been my obsession! (plus it’s super spicy which I love). Here I’ve used a wonderful harissa paste from Harris Farm thats actually made in Tunisia. It’s definitely slightly different to the harissa I was eating in Morocco – I found they would keep it a lot more chunky then smooth, and they seemed to have fenugreek in it. Now that I am cooking so much with it i’m inspired to actually make it 🙂 and share a recipe for it so I will try do that in the next week or so! Back to this recipe though! This lamb is INCREDIBLE. I just love when food turns out better then you imagined. Here I’ve barbecued it and the smokey flavour matches perfectly with the rest of the ingredients. To be honest though I think smokey food matches pretty much every thing. Please try this recipe, give it a go and let me know what you think! This recipe would also work with some pita bread…but I’ve just used cos lettuce for a gluten free alternative.
Recipe: Barbequed lamb leg with harissa, mint yoghurt, cos lettuce, flaked almonds
Prep time: 30
Cook time: 40-50 minutes
Serves: 4
Ingredients:
1 x Butterflied lamb leg (800g-1kg) (boneless lamb leg)
2 x tbsp. harissa paste (harissa du cap bon)
¼ cup olive oil (for cooking)
2 cups x yoghurt (greek style)
1 x whole bunch of mint (leaves separated and removed from the stem)
1 tbsp olive oil
1 x whole cos lettuce (rinsed, stem removed, and each leaf separated)
1 cup x flaked almonds
salt
pepper
Method:
- Mix the harissa paste with the olive oil in a small cup/bowl and use half of it to coat the butterflied lamb leg. Place in a covered bowl into the fridge and allow to marinate for 30 minutes. Then remove the lamb from the fridge at least 20 minutes before you start cooking it.
- Prepare your barbecue.
- If you are using a charcoal barbecue, light it 50 minutes before you start cooking the lamb.
- If you are using a gas barbecue, turn it on 10 minutes before you start cooking the lamb.
- Coat the base of your barbecue with olive oil (whether it’s a grill rack over coals or the surface of a gas barbecue, just use paper towel soaked in a bit of olive oil if you are using a grill rack to coat it).
- Cook the lamb on both sides for 17 minutes each side or up to 25 for very well done. Adjust the heat when needed if using a gas barbecue from medium high-medium during the cooking process or if using a coal barbecue move the lamb away from the coals to the sides for less intensity of heat. Use a kitchen brush to coat the lamb with more of the harissa paste as you cook it, so that the harissa flavor is layered over the cooking time and thick. Once the lamb is ready, remove and place onto a board and coat once more with the harissa oil paste mixture and some seasoning of salt and pepper. Allow to rest covered with foil or a plate.
- While the lamb is resting prepare the mint yoghurt by blending the yoghurt, mint leaves, a bit of salt and olive oil together.
- Serve the lamb carved along with the cos lettuce, topped with the mint yoghurt and flaked almonds. Some Turkish or pita bread would also be a great addition!
Created in collaboration with Harris Farm Markets