Paprika

SLOW-COOKED LEG OF LAMB WITH HARISSA, ROASTED AUBERGINES & T

Name: SLOW-COOKED LEG OF LAMB WITH HARISSA, ROASTED AUBERGINES & T
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Serves: 8
Cuisine: Couscous
Ingredients: 2 aubergines, thickly cut into 1cm slices; 1 red onion, roughly sliced; 1 x 2-2.5kg leg of lamb; 1 head of garlic, halved; 4 heaped tsps harissa paste; 1 tbsp sea salt; 1 tbsp rapeseed oil; 350g vine tomatoes; 250g Greek yoghurt; 1 bunch of fresh mint, finely chopped; 2 handfuls of cous cous (optional)

Serves: 8

porsi

15 mins

waktu aktif

3 hours 15 minutes

total waktu

Mulai Memasak

Bahan-bahan

2 aubergines, thickly cut into 1cm slices

1 red onion, roughly sliced

1 x 2-2.5kg leg of lamb

1 head of garlic, halved

4 heaped tsps harissa paste

1 tbsp sea salt

1 tbsp rapeseed oil

350g vine tomatoes

250g Greek yoghurt

1 bunch of fresh mint, finely chopped

2 handfuls of cous cous (optional)

Petunjuk

1. Preheat the oven to 150C/Fan 130C/Gas 2. Line a roasting tin with the aubergine slices, then scatter over the onion. Place the leg of lamb on top of the vegetables, and tuck the halved garlic alongside.

2. Stab the lamb all over with a very sharp knife, then rub all over with the harissa paste. Sprinkle the meat and vegetables with the sea salt, then drizzle the oil over the garlic and vegetables. Transfer to the oven and roast for 30 minutes, uncovered, then cover with foil and roast for a further 2 hours.

3. After 2 hours, add the vine tomatoes to the tin, then cover and return the lamb to the oven for a further hour. Throw in the cous cous (if using) to cook in the juices in the roasting tin for the last 10 minutes

4. Meanwhile, mix together the Greek yoghurt and mint for the accompaniment. Allow the meat to rest for at least 15 minutes before serving with the cous cous, vegetables and yoghurt.