If you have a leg or shoulder of lamb and fancy something other than your usual roast then this is a great recipe of a moroccan twist!!
For cooking Leg or Shoulder of Lamb- Medium: Cook for 25mins per 450g (Well-done needs 30mins per 450g) Cook the Lamb covered and uncover for the last 30mins to allow the skin to crisp up slightly Allow meat to rest for 20mins, covered with tin foil and a tea towel to keep warm The internal temp should be 70-75DC (well done, 75-80DC)
- 1.5Kg Leg or Shoulder of Lamb
- 1 Jar Harissa Paste
- 5 Garlic Cloves
- 4tsp Cumin
- 2tsp Coriander Seeds
- 1.5tbsp O Oil
- 1 Lemon Juice
- Dry fry the cumin and coriander seeds until they become fragrant
- Blitz the ingredients
- Rub all over the leg of lamb, leave overnight (minimum 1hr)
- Cook according to instructions above!