Slow-Roasted Harissa Lamb with Rich Onion Gravy

Name: Slow-Roasted Harissa Lamb with Rich Onion Gravy
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Yield: 6
Ingredients: 2 kg whole leg of lamb on the bone; 10 pcs red onions cut in half; 6 clove garlic, grated; 20 pcs dried chillies; 100 ml olive oil; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp caraway seeds; 2 tsp smoked paprika; 2 tbsp red wine vinegar; 1 tsp sea salt; 300 ml chicken stock; 4 tbsp chopped coriander

Succulent, fall-apart tender lamb leg infused with a bold, homemade North African harissa rub. Served with a thick, savory onion gravy, this slow-cooked masterpiece is the ultimate centerpiece for a family feast.

Servings6 Portions

Prep Time30 Mins

Cook Time300 Mins

Difficulty

Intermediate

Ingredients

whole leg of lamb on the bone
2 kg
red onions cut in half
10 pcs
garlic, grated
6 clove
dried chillies
20 pcs
olive oil
100 ml
ground coriander
2 tsp
ground cumin
2 tsp
caraway seeds
2 tsp
smoked paprika
2 tsp
red wine vinegar
2 tbsp
sea salt
1 tsp
chicken stock
300 ml
chopped coriander
4 tbsp

Step-by-Step Instructions

To make the harissa paste, place the dried chillies in a heatproof bowl and cover with boiling water. Let them soak until cool. Drain the chillies (reserve the soaking water), remove the stalks, and pat dry with kitchen paper. In a food processor, combine the chillies, garlic, salt, olive oil, spices, and vinegar. Blitz into a smooth purée, adding a splash of the reserved water if needed to reach a spreadable consistency.

Using a sharp knife, make about 15 deep incisions (3-5cm long) all over the lamb leg. Set aside 1 tablespoon of the harissa paste for the gravy. Rub the remaining paste thoroughly over the lamb, ensuring it gets deep into the cuts. Scatter the halved onions in a large roasting tin and place the lamb on top. Allow it to marinate at room temperature for 1 hour, or cover and refrigerate overnight for maximum flavor.

Preheat the oven to 160°C (140°C fan/gas 2). Roast the lamb for 4 to 5 hours until the meat is fork-tender and falling off the bone. Transfer the lamb to a board to rest. Place the roasting tin over a medium flame (or transfer the contents to a saucepan). Pour in the chicken stock and bring to a boil, scraping up any flavorful browned bits. Simmer until the liquid reduces by a third into a thick onion gravy. Stir in the reserved harissa and fresh coriander, then serve with the lamb.

Chef's Tips

If you're short on time, you can use a high-quality store-bought rose harissa instead of making your own. For the best results, marinate the lamb the night before to allow the spices to penetrate the meat. If the gravy is too thin, simmer it for a few extra minutes; if too thick, add a splash more stock.