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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
- Preheat the oven to 180°C.
- Use a sharp knife to make 2cm long incisions all over the lamb.
- Mix the harissa and tomato pastes, garlic and olive oil together and rub all over the lamb.
- 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.
- 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.
- Remove the foil, season with salt and top with the dukkah. Cook, uncovered for a further 10 minutes.
- To make the salad, cook the quinoa according to packet instructions, drain and set aside.
- 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.
- Quarter the cucumber lengthwise and remove the seeds. Dice it and place in a large mixing bowl.