Hey fellow food enthusiasts!
It’s Al here, back with another kitchen adventure to spice up your culinary life! I hope you’re all ready to take a little trip with me to the vibrant landscapes of the Middle East because today, we’re going to embrace the bold and aromatic flavours that this region has to offer. I’ve got something truly special lined up for you: a mouthwatering Harissa Roasted Leg of Lamb accompanied by a cool, minty yogurt sauce that’s sure to please your palate.
So, why lamb, you might ask? Well, it’s a staple in Middle Eastern cuisine, and it has this remarkable ability to carry rich spices while maintaining its succulent juiciness. It’s the perfect canvas for our spicy harissa marinade to shine. And if you’re a bit wary of the heat – don’t fret. The refreshing mint yogurt sauce is here to save the day, offering a creamy compliment that will have you coming back for more.
Now, let’s talk a bit about harissa. If you haven’t already introduced your taste buds to this North African chilli pepper paste, you’re in for a treat! It’s a blend of various spices including roasted red peppers, Baklouti pepper, serrano peppers, and other hot chilli peppers, spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil to carry the oil-soluble flavors. This fiery friend of ours can add a kick to any dish, and it works like a charm with the robust flavour profile of lamb.
For this recipe, I went all out and snagged a gorgeous leg of lamb from the local butcher – it’s always worth supporting the local businesses and the quality, honestly, you can’t beat it. I created a marinade with harissa that’s going to knock your socks off with help from a few spices like cumin, coriander, and cinnamon, which all play amazingly well with the natural taste of the meat.
Then there’s the sauce – oh, the sauce! Fresh mint is one of those herbs that can bring a garden’s worth of freshness to your fork. Combined with the tangy Greek yogurt, sweet hint of honey and a punch from lemon juice, it creates a soothing balance for the spiciness of the lamb.
Cooking this dish filled the kitchen with such an incredible aroma that even my neighbour popped over to see what was brewing. I’m telling you, it pulls people together like a gastronomic magnet. And you know me, I’m all about sharing good food and good times.
When it came to roasting, patience was my companion. I wanted to ensure that every fibre of the meat was infused with flavour and perfectly cooked – juicy on the inside with that desired crust on the outside. The result? A masterpiece, if I do say so myself!
So, gather your friends and family around the dinner table, carve up this beauty, and watch as the room goes silent save for the symphony of ‘mmms’ and ‘ahhs’. Don’t forget to lavish each plate with a spoonful of that mint yogurt sauce for the ultimate taste sensation.
Before I sign off, I’d love to hear your stories too. Have you cooked with harissa before? What are your favourite lamb dishes? Drop a comment below and let’s chat about all things delicious. After all, food is much more than sustenance; it’s about the connections it nourishes and the experiences it brings.
Until next time, keep your hearts warm and your bellies full.
Cheers,
Al
Ingredients
– 1 whole leg of lamb (approximately 2 to 2.5 kg)
– 3 tablespoons harissa paste
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 bunch fresh mint, finely chopped (for the sauce)
– 250g Greek yogurt (for the sauce)
– 1 tablespoon honey (for the sauce)
– Juice of 1 lemon (for the sauce)
– 1 cucumber, seeded and finely diced (for the sauce)
– Salt and pepper, to taste (for the sauce)
Method
1. Preheat your oven to 190°C (375°F).
2. In a small bowl, mix together the harissa paste, olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, salt, and black pepper to create the marinade.
3. Pat the leg of lamb dry with paper towels and place it in a large roasting tin.
4. Rub the marinade all over the lamb, covering it evenly. Allow the lamb to sit at room temperature for 30 minutes to marinate and come to room temperature, which will help it cook more evenly.
5. Once marinated, place the roasting tin in the preheated oven. Roast the lamb for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 63°C (145°F) for medium-rare or 71°C (160°F) for medium.
6. While the lamb is roasting, prepare the mint yogurt sauce. In a medium bowl, combine the chopped fresh mint, Greek yogurt, honey, and lemon juice. Stir in the diced cucumber, and season with salt and pepper to taste. Place in the refrigerator to chill and allow the flavors to meld together.
7. When the lamb has reached the desired internal temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 15 to 20 minutes before carving. This allows the juices to redistribute throughout the meat, making it juicier and easier to carve.
8. Carve the leg of lamb into slices and serve with a generous dollop of the mint yogurt sauce on the side.
9. Enjoy the rich flavors of the Middle East brought to your table with this beautiful Harissa Roasted Leg of Lamb and refreshing Mint Yogurt Sauce.
