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Harissa-infused leg of lamb with fenugreek and lime
Serves 4-6 Starters and mains
Ingredients
- 2kg leg of lamb
For the marinade
- 200g Greek yoghurt
- 4tsp fenugreek seeds, dry-toasted and crushed using a pestle and mortar
- 3tbsp rose harissa
- 3 kaffir lime leaves
- 2tsp ground turmeric
- 4 large garlic cloves, crushed
- zest and juice 1 unwaxed lime
- 2tbsp ghee or vegetable oil
Method
Line a large baking tray with baking paper. Combine the marinade ingredients in a bowl, season generously with salt and pepper, then blend together to form a smooth paste. Cut 3 slashes on the top of the lamb leg and a couple more on the underside of the joint. Place the meat on the prepared baking tray, then massage the paste into the meat, especially the slashes and bone areas. Leave the meat to marinate in the fridge overnight or, if you are pushed for time, for a minimum of 1 hour.
Preheat the oven to 220C/ 425F/Gas 7. Put the lamb in the oven and immediately reduce the temperature to 190C/375F/ Gas 5. Roast for about 1 hour, or until the flesh takes on a nice pink colour. If you prefer your lamb slightly more cooked, increase the cooking time by 20 minutes.
You can also slow-cook this joint at 180C/350F/Gas 4 for 4 hours – check after 3 hours and, if necessary, cover the meat with kitchen foil to prevent burning.
Cover the leg of lamb loosely with kitchen foil and leave to rest for 10 minutes before serving.
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