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DELICIOUS LAMB RECIPE

INGREDIENTS 

• 4 tbsp rose harissa pesto (see Know-how) or 2 tbsp harissa paste

• Finely grated zest and juice 1 lemon

• 2 tsp ground cumin

• 2 tsp ground coriander

• Small bunch fresh coriander, leaves and stalks chopped

• 2.2-3 kg easy-carve leg of lamb (see Know-how)

SALAD INGREDIENTS

• 1 cucumber, halved, deseeded and sliced

• 300g mixed radishes, quartered (or sliced then quartered if using the larger watermelon radishes)

• 100g whole skin-on almonds, toasted in a dry panSmall bunch fresh mint, choppedHandful fresh flat leaf parsley, chopped

• 2 tbsp argan oil (see Know-how)

• 2 tsp runny honey

• Juice 1 lemon125g

• pomegranate seeds

• Roast potatoes to serve

PROCEDURE:

Heat the oven to 160°C/140°C fan/gas 3. Mix together the harissa pesto or paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper in a bowl.

Put the lamb in a roasting tin and rub with the marinade (see Make Ahead). Roast for 30 minutes, uncovered, then pour 300ml water around the lamb and cover the tin tightly with 2 sheets of foil. Roast for 4 hours, basting with the cooking juices once or twice, until tender.

Transfer the meat to a chopping board and rest for 20-30 minutes, loosely covered with foil. Skim any surface fat off the pan juices, then taste and keep warm (or simmer briskly for 5-10 minutes to intensify the flavour if it’s not punchy enough).Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs. Drizzle with the argan oil, honey and lemon juice along with plenty of salt, and toss well. Scatter over the remaining herbs and pomegranate seeds. Serve dish, carved into slices, with the salad and crispy roast potatoes.

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