Like the previous recipe, this one also pairs up lamb with some heat and punchy flavours. The harissa loses some of it’s heat in the cooking, and creates a lovely tangy, spicy, sticky crust on the lamb. I got my hands on a fine leg of Yorkshire lamb from my new favourite meat source, Marky Market. It’s a great idea. Mark gets up every day to go to Smithfields and Billingsgate, you place your order the day before, and then he delivers to your door. Brilliant.
In terms of prep time, the potatoes are a bit of a faff, but the lamb is simplicity itself, so it’s swings and roundabouts. We served it with a gorgeous heritage tomato, red onion and mint salad, and a tzatziki (you can find the recipe for the latter here).
Ingredients
(for the lamb)
2.5 kg leg of lamb
90g Harissa paste
90g 0% fat Greek yoghurt
Juice and zest of one lemon
(for the potatoes)
1.7 kg of potatoes (Desiree / King Edward)
1 white onion
1 red onion
