This article was written for Annabel & Grace, which is now part of Rest Less.
Slow cooked leg of lamb with harissa, roasted aubergines & tomatoes
Ingredients: serves 8
2 aubergines, thickly cut into 1cm slices
1 red onion, roughly sliced
1 x 2 – 2.5 kg leg of lamb
1 head of garlic, halved horizontally
4 heaped teaspoons harissa paste
1 tbspn sea salt
1 tbspn olive oil
350g vine tomatoes (I bought 2 per person so it was slightly more)
2 handfuls of cous cous (optional)
250g Greek Yoghurt
1 bunch of fresh mint, finely chopped
How to Prepare:
Preheat the oven to 130℃ fan/150℃/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.
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 1 hour and 30 minutes.
Then add the vine tomatoes to the tin, cover and return the lamb to the oven for a final 1 hour. Throw in the cous cous (if using) to cook in the juices in the roasting tin for the last 10 minutes.
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.
This recipe came from the book The Roasting Tin by Rukmini Iyer.
