MOROCCAN LAMB WITH HARISSA YOGURT

MOROCCAN LAMB WITH HARISSA YOGURT

MOROCCAN LAMB WITH HARISSA YOGURT

Succulent and tender juicy lamb seasoned with spice and Harissa yoghurt. Now that the sun has started to shine you can impress your friends and family with this delicious dish.

Ingredients

INGREDIENTS

  • 1 x boned leg of lamb
  • 50g Ras El Hanout
  • Maldon salt
  • Cracked black pepper
  • Vegetable oil
  • Pomegranate seeds
  • Fresh mint tips
  • 100ml greek yoghurt
  • 50ml Harissa paste

Serves 8-10

Method

1. Mix the Ras El Hanout with a little vegetable oil to make a paste.


2. Slash the lamb in 3-4 places to increase the surface area. Rub the spice paste all over the lamb. You could cover and marinate your lamb overnight in the fridge at this point for a deeper flavour.


3. Season with salt and pepper.


4. Place the SenseCook probe into the thickest part of the lamb and set the temperature to 56°c. Set the oven to 190°c and roast until 56°c has been achieved.


5. Cover and set aside to rest for 30 minutes.


6. When you are ready to serve, scatter the scored lamb with pomegranate seeds and mint tips.


7. Ripple the Harissa paste through the yoghurt and serve with flatbreads and salad leaves or mixed vegetable cous cous.

WATCH OUR VIDEO TO SEE HOW WE MAKE MOROCCAN LAMB

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