Slow Roast Leg of Lamb with Harissa Paste

Ingredients

• 2kg Leg of Lamb, bone in
• 1 Tablespoon Lemon pepper
• 1 Tablespoon Cumin powder
• 1 Tablespoon Garlic purée
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 tablespoons Harissa Paste (Ottolenghi pomegranate, rose and preserved lemon harissa or preferred brand)
• 2 Sliced onions
• 500ml Chicken stock (consommé/bone broth preferred, or stock cube in water)
• Big squirt of honey
• Lots of chopped coriander or parsley

Instructions

1. Make the paste for the lamb by combining lemon pepper, cumin powder, garlic purée, salt, black pepper, and harissa paste.
2. Massage the paste into the lamb and let it sit covered in the fridge overnight.
3. Preheat oven to 150°C (300°F).
4. Place the sliced onions in the bottom of a roasting dish.
5. Add the marinated lamb on top of the onions.
6. Pour the chicken stock around the lamb.
7. Add a big squirt of honey to glaze the lamb.
8. Sprinkle with lots of chopped coriander or parsley.
9. Cover the dish and roast for 5 hours, or until the meat is tender and pull-apart.
10. Baste the lamb with the juices for the last couple of hours to keep it moist.
11. Once falling off the bone, remove the foil.
12. Drizzle with a little more honey.
13. Turn the oven heat up to 200°C (400°F) and roast uncovered for a further 20 minutes, watching closely to prevent the honey from burning.
14. Once cooked, cover the lamb and let it rest for 30 minutes before serving.