Roast Leg of Lamb with Harissa & Almond Pilau Rice
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Takes 1 hr 30 mins (weight and cooking times vary), plus resting
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Serves 4
Ingredients
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1 leg of lamb (weight varies)
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2 tbsp harissa paste
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2 tbsp olive oil
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2 garlic cloves, crushed
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10 baby carrots, scrubbed
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For the pilau rice:
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300g easy-cook long-grain rice
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1tsp dried coriander
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1tsp cumin seeds
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1tsp cinnamon
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2tsp turmeric
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A pinch of chilli flakes
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25g toasted flaked almonds
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2tbsp fresh coriander, chopped
Recipe
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Pre-heat the oven to 180°C/Gas 4. Weigh the lamb joint and
calculate the cooking time. For medium, allow 25 mins per 450g, plus 25 mins.
For well done, allow 30 mins per 450g, plus 30 mins.
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Place the lamb in a roasting pan. Spread the harissa paste all
over the lamb and drizzle with oil. Roast, basting occasionally. If the harissa
starts to char, lightly cover the lamb with foil.
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About 30 mins before the end of cooking, place the garlic and
carrots around the joint and coat with the juices.
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Place all the remaining ingredients (except the almonds and fresh
coriander) for the pilau rice in a large pan of boiling water. Cook according
to packet instructions, until the rice is tender.
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Drain the rice and stir through the almonds and fresh coriander.
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Allow the joint to rest before carving. Serve thickly sliced with
carrots and almond pilau rice.
Flavours from
North Africa for lamb that’s likely to be reared in Wales.
