An easy harissa-spiced slow roast lamb, served with a mint, almond and radish salad.
A crowd-pleasing spring or summer roast – ideal for Easter.
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
2.2-3kg leg of lamb
For the salad:
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 pan
Small bunch fresh mint, chopped
Handful fresh flatleaf parsley, chopped
2 tbsp argan oil
2 tsp runny honey
Juice 1 lemon
125g pomegranate seeds
Roast potatoes to serve
1. 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.
2. Put the lamb in a roasting tin and rub with the harissa marinade (you can do this up to 2 days ahead of roasting, leaving the lamb covered in the fridge). 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.
3. Transfer the lamb 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).
4. 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 the lamb, carved into slices, with the salad and crispy roast potatoes.
Recipe courtesy of deliciousmagazine.co.uk