25 November 2015
In The Kitchen: Moroccan Harissa Lamb Roast
We love a roast in our house – every week we indulge in a nice piece of roast meat accompanied with delicious seasonal vegetables and lashings of homemade gravy… Mmm, I’m getting hungry writing about roasts – I could sure eat one right now!
I met Encona Sauces during a blogger event and fell in love with their sauces – I love chilli sauce, and my cupboards are stacked with chilli sauces and pastes from all over the world. It’s an obsession/collection/my pride and joy! I was also gifted a goodie bag with a collection of sauces from the event so I jumped at the opportunity to try something new and indulge in an international spice fest – enter Morocco with its famous harissa paste. I love harissa because it has so many uses and is so deliciously spiced – it’s not very hot, maybe that’s because I’m used to sinking down bottles of naga chilli sauce, but harissa is absolutely delicious. It tenderises meat and once cooked gives it a nice kick of flavour. I decided that for a Sunday roast one weekend we will try harissa roast lamb – and it turned out to be DELICIOUS. Mixing traditional cooking with Moroccan spices worked extremely well, and the combination of comforting home cooking with some exotic flavours is just YUM. Plus, the lamb that is marinated in harissa is so soft and full of enhanced flavour – it’s seriously hard not to enjoy this meal.
Have I tantalised your taste buds yet?? Read on below how to make your own harissa lamb roast.
What you will need (for 5 people):
- Leg of lamb
- Red onion
- Encona Moroccan Harissa Marinade*
- Butternut squash
- Red cabbage
- Gravy and Yorkshire puddings to serve
Make sure you choose a good quality piece of lamb leg – I like my meat rare so cook it rare/medium whenever I can and lamb tastes delicious when it’s slightly pink! Rub the Encona Moroccan Harissa Marinade all over the lamb and leave for at least 2 hours, but overnight if possible as this will reap the best results.
Place the harissa lamb in a roasting tray and cover with slices of lemon and sprigs of rosemary – judge the quantity by taste. Into the tray, throw in a quartered red onion, 1 clove of garlic and ends of parsnips, and a little bit of water to keep the lamb moist.
Roast the lamb at 190c – because I like mine quite pink, it takes me just over an hour for a joint to feed 4-5 people. But, I always check to make sure it’s the colour I want it to be. So, this part is different for everyone depending on how you want your lamb to be done – check the cooking times on the packet of your joint, or ask the butcher. Whilst the lamb is roasting, boil your potatoes and then chuck them into the over to get crispy with some olive oil and rosemary sprigs – this will take about 30 minutes. Cut your parsnips and butternut squash and place to roast covered in olive oil with some paprika or chilli powder for a little spice kick – these will take about 20-30 minutes.
I also like to serve this dish with ‘jewelled’ red cabbage – roughly chop the cabbage and then boil to soften it, but don’t overdo it so it goes limp and soggy, about 7-8 minutes will do. Get your pomegranate seeds and sprinkle all over the cabbage – that’s the jewels! I also add my squash and parsnips to this mixture to add colour and mix the veg up a bit!
Once you are happy with your lamb, serve with your seasonal roasted vegetables, Yorkshire puddings and lashings of gravy (I like to make my own from the juices of the roast meat!) – this meal is delicious, different and simply melts in your mouth… Who’s up for a Sunday roast then?!
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