Harissa Roast Leg of Lamb with Garlic Herbed Hassle Back Potatoes

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Ingredients:

• 2 1/2 – 3kg leg of lamb (bone-in)
• 10 fat garlic cloves
• 2 shallots (chopped)
• 1/2 + 1/4 cup Harissa Paste
• 2 Tbsp lemon juice
• 2 tsp salt
• 1 Tbsp dhana jeeru (coriander cumin) powder
• 1 tsp lemon pepper
• 2 Tbsp fresh thyme
• 2 sprigs fresh rosemary
• 2 Tbsp oil
• 1/2 cup plain double thick yoghurt

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Method:

1. Prepare the leg by trimming some of the fat off the leg.

1. Score all sides of leg, sprinkle with salt & pepper and leave to rest for an hour.

1. Preheat oven to 180°C.

1. Make the marinade by blending the garlic, shallot, the 1/2 cup Harissa paste, lemon juice, powdered spices, thyme and oil in a food processor.

1. Remove from blender into a dish, and mix in yoghurt.

1. Place the lamb in a roasting pan/ pot.

1. Massage marinade into the underside of the leg, getting into the slits.

1. Lay it down & massage the remaining marinade over the top, & place on rosemary.

1. Cover with foil and roast for an hour, then turn the leg over and cover with foil again and roast for another hour.

1. Check on the leg as it's cooking, you don’t want it to burn, and you want it to cook evenly. Keep basting it for extra flavour.

1. Continue to cook the meat, until it is almost falling off the bone.

1. Once the roast reaches the correct doneness, spread the remaining Harissa paste over the top and switch the oven setting to grill.

1. Place under the grill to redden and char.

1. Serve with lemon & roti and side of preferred veg