Featured Recipe
Slow-Roasted Harissa Lamb with Pomegranate & Herb Gremolata
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This showstopper centerpiece belongs at the heart of any celebration. Slow-roasted until it falls off the bone, the lamb develops an impossibly rich crust from the spiced harissa marinade, while the cool pomegranate gremolata cuts through the richness with bright, herbal precision.
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Ingredients
- 1 bone-in leg of lamb (2.5–3 kg / 5.5–6.5 lbs)
- 3 tbsp rose harissa paste
- 4 garlic cloves, finely minced
- 2 tbsp olive oil, plus extra for drizzling
- 1 tbsp cumin seeds, toasted and lightly crushed
- 1 tsp smoked paprika
- Zest of 1 lemon
- 1 tsp sea salt and freshly ground black pepper
- 200 ml chicken stock
- For the gremolata: pomegranate seeds, flat-leaf parsley, mint, lemon zest, 1 garlic clove, olive oil
Method
- Remove the lamb from the refrigerator 1 hour before cooking. Score the skin in a crosshatch pattern, cutting about 1 cm deep, to help the marinade penetrate.
- Combine harissa, garlic, olive oil, cumin, paprika, and lemon zest into a paste. Rub aggressively all over the lamb, working it into every score and crevice. Season generously with salt and pepper. Marinate for at least 2 hours, overnight if possible.
- Preheat oven to 160°C / 325°F (fan 140°C). Place lamb in a deep roasting tin. Pour stock around (not over) the lamb. Tent tightly with foil.
- Roast for 3 hours 30 minutes. Remove foil, increase temperature to 220°C / 425°F, and roast a further 20–30 minutes until skin is caramelised and crackling.
- Rest the lamb, tented with foil, for 20 minutes minimum. This step is non-negotiable.
- While lamb rests, combine all gremolata ingredients. Pull the meat apart with two forks — it should offer almost no resistance.
Cook's Note
The pomegranate seeds in the gremolata aren't just decorative — their tartness is the essential counterpoint to the fatty richness of the lamb. Don't substitute with dried fruit.
Nutrition per serving (approximate)
620
Calories
48g
Protein
12g
Carbs
42g
Fat