
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.
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.
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.





