Harissa leg of lamb Harissa leg of lamb

Harissa leg of lamb

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This beautiful dish was created by Chef Adrian Martin. Impress your family and friends with this fresh take on a Sunday Roast. 

Preparation: 10 mins 
Cooking: 45 mins
  • 1 leg of lamb butterflied.
  • 1 jar of harissa paste
  • zest and juice of half a lemon
  • Sea Salt/Cracked pepper
  • Fresh Sage laves
  • Washed Rooster potatoes
  • olive oil
  • 2 red onions
  • This recipe is great as everything is done just in one large tray. Start firstly by marinating the lamb by covering in the lemon zest and harissa paste until its covered all over. Leave this overnight.
  • Preheat your oven to 180oC. On a large tray lay down the lamb season really well with salt and pepper and drizzle with the olive oil.
  • Chop the potatoes up and quarter the onions leaving the skins on. Scatter these around the tray along with the sage leaves and season with salt pepper and olive oil.
  • Bake the whole dish keeping an eye on it for 45mins to an hour depending on the size of the leg of lamb and the size you’ve cut the potatoes.
  • You may need to cover with tin foil if you notice it darkens too much.
  • Finish with the juice of the half lemon all over the lamb and potatoes. Lay nicely onto a big platter and serve.
  • Enjoy.

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