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Vanilla and harissa-spiked lamb
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Prep Time:
40 minutes
Cook Time:
210 minutes
Total Time:
250 minutes
Enhance roast lamb with fresh vanilla beans for a sweet twist.
Ingredients:
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2.40 gm sea salt
  • 1/2 tsp caraway seeds
  • 2.5kg leg of lamb, scored
  • 18.20 gm extra virgin olive oil
  • 750ml (3 cups) chicken style liquid stock
  • 30.00 ml harissa paste
  • 28.60 gm honey
  • 1 vanilla bean, split, seeds scraped (see notes)
  • Baby beetroot leaves or baby kale leaves, to serve (optional)
Instructions:
  • Preheat oven to 230C/210C fan forced. Combine coriander, cumin, salt, and caraway in a mortar and pound until almost smooth. Rub this spice mixture over the lamb, then place it in a roasting pan. Drizzle oil over the lamb and roast for 20 minutes until golden. Remove from oven and drain off any excess fat.
  • Preheat the oven to 170C/150C fan forced. Mix together the stock, harissa, honey, and vanilla seeds and pod in a jug. Pour the mixture around the lamb in a pan. Cover the pan with a large sheet of baking paper and then foil, ensuring it's well sealed. Roast for 2 hours and 30 minutes. Uncover and roast for another 30 minutes until the meat is tender. Place the lamb on a platter, cover with foil, and let it rest for 20 minutes. Remember to keep the cooking juices.
  • Pour the reserved cooking juices into a small saucepan and simmer over medium-low heat for 10 minutes, or until the juices reach your desired thickness. Drizzle the reduced juices over the lamb and garnish with beetroot or kale leaves, if preferred.

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