Slow-cooked Leg of Lamb with Harissa, Roasted Aubergines & Tomatoes
Lamb is robust enough to stand up to strong flavours, and this Middle Eastern inspired leg of lamb with a harissa kick really delivers. Perfect to feed a crowd.
|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 tsp||harissa paste|
|1 tbsp||sea salt|
|1 tbsp||olive oil|
|1 bunch||of fresh mint, finely chopped|
|2 handfuls||of cous cous (optional)|
Preheat the oven to 130°C fan/150°C/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, then 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 yogurt and mint for the accompaniment.
Allow the meat to rest for at least 15 minutes before serving with the cous cous, vegetables and yogurt.