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(Serves 4–6)

INGREDIENTS

For the lamb

  • 1,5kg leg or shoulder of lamb
  • 15ml harissa paste
  • 10ml tomato paste
  • 2 garlic cloves, crushed
  • 15ml olive oil, plus extra for drizzling
  • Salt and milled black pepper, to taste
  • 30ml dukkah

For the herb and tomato salad

  • 250g quinoa
  • 1 red onion, finely diced
  • 30ml red wine vinegar
  • 10ml sugar
  • 1 Mediterranean cucumber
  • 1 tomato, deseeded and diced
  • ½ lemon, zest and juice
  • 30ml olive oil
  • 15ml balsamic vinegar
  • 60ml chopped fresh herbs, such as mint, coriander and flat-leaf parsley
  • Salt and milled black pepper, to taste

To serve (optional)

  • 250g hummus
  • 250g grilled aubergine or oven-roasted cherry tomatoes

METHOD

  1. Preheat the oven to 180°C.
  2. Use a sharp knife to make 2cm long incisions all over the lamb.
  3. Mix the harissa and tomato pastes, garlic and olive oil together and rub all over the lamb.
  4. Transfer the lamb to a roasting pan, drizzle with a little extra oil and season with pepper. Roast the lamb in the oven for 30 minutes.
  5. Loosely cover the lamb in foil and reduce the heat to 165°C. Cook for a further 1½–2 hours, or until the lamb is soft and tender.
  6. Remove the foil, season with salt and top with the dukkah. Cook, uncovered for a further 10 minutes.
  7. To make the salad, cook the quinoa according to packet instructions, drain and set aside.
  8. Place the diced onion, red wine vinegar and sugar in a small, non-metallic bowl. Mix well and set aside for at least 10 minutes.
  9. Quarter the cucumber lengthwise and remove the seeds. Dice it and place in a large mixing bowl.