HARISSA ROAST LAMB WITH MINT LABNEH & JEWELLED COUSCOUS
This leg of lamb, slowly marinated in smoky Belazu Rose Harissa, is a celebration of bold, Middle Eastern flavours. Tenderised with whey and infused with garlic, honey and lemon, the lamb is roasted in a 316 Series Low Casserole until richly caramelised, while the diced potatoes and sweet shallots soak up the fragrant meat juices.
Served with a classic labneh – a deliciously cooling side of garlicky yoghurt, mint and lemon – it strikes a perfect balance of richness and freshness.
Jewelled couscous, fragranced with cumin, parsley and mint, completes the feast, studded with dried apricots, ruby-red pomegranate seeds and the crunch of toasted pistachios.
Satisfying to make, impressive to serve, it’s a vibrant centrepiece for a relaxed lunch around the table or a memorable weekend supper party with friends.
SERVES:
4-5
COOKING TIME:
6 hr 30 minutes
INGREDIENTS
For the harissa lamb
1.2kg bone-in half leg of lamb
Whey (saved from the yoghurt when making the labneh)
170g Belazu Rose Harissa paste
2 tbsp olive oil
2 tbsp fresh lemon juice
2 garlic cloves, grated
1 tbsp honey
2 tsp salt
1 tsp cracked black pepper
2 Maris Piper potatoes, peeled and diced
6 shallots, halved
For the mint labneh
500g Greek yoghurt
2 tsp dried mint
1 tsp grated garlic
2 tsp olive oil
1 tsp salt
2 tsp fresh lemon juice
For the jewelled couscous
250g couscous
300g water (or vegetable stock)
1 tbsp olive oil
1½ tbsp fresh lemon juice
Zest of 1 lemon
1 tsp salt
1 tsp cracked black pepper
1 tsp cumin powder
50g dried apricots, chopped
80g pomegranate seeds
50g pistachios, toasted and chopped
3 tbsp chopped parsley
2 tbsp chopped mint
3 tbsp sliced spring onion
200g fresh plum tomatoes, diced
METHOD
To marinate and roast the lamb:
1. In a bowl, combine the Belazu Rose Harissa paste, the whey set aside from the labneh, olive oil, lemon juice, garlic, honey, salt, and black pepper.
2. Prepare the potatoes and shallots and place them at the bottom of the tray.
3. Pat the lamb dry, then lightly score the surface with a knife.
4. Rub the harissa marinade all over the lamb, working it into the scored areas.
5. Cover and marinate in the fridge for a few hours, or ideally overnight.
6. Take the lamb out of the fridge 45–60 minutes before cooking to bring it to room temperature.
7. Place in a roasting tray and cover loosely with foil.
8. Roast at 200°C for 55-60 minutes for medium-rare, until the internal temperature reaches 50-55°C, then remove the foil.
9. Increase the oven to 220°C and return the lamb, uncovered, for a further 5-10 minutes, until the outside is deep red, caramelised and lightly charred in places.
10. Rest the lamb for at least 30 minutes before carving.
To make the mint labneh:
1. Line a colander with muslin or a clean kitchen towel, set it over a bowl, and add the yoghurt. Leave to hang for at least two hours.
2. Once hung, squeeze out as much liquid as you can. Set this whey aside to add to the lamb marinade.
3. Mix the strained yoghurt with the mint, garlic, olive oil, salt, and lemon juice until smooth. Set aside in fridge.
To marinate and roast the lamb:
1. In a bowl, combine the Belazu Rose Harissa paste, the whey set aside from the labneh, olive oil, lemon juice, garlic, honey, salt, and black pepper.
2. Prepare the potatoes and shallots and place them at the bottom of the tray.
3. Pat the lamb dry, then lightly score the surface with a knife.
4. Rub the harissa marinade all over the lamb, working it into the scored areas.
5. Cover and marinate in the fridge for a few hours, or ideally overnight.
6. Take the lamb out of the fridge 45–60 minutes before cooking to bring it to room temperature.
7. Place in a roasting tray and cover loosely with foil.
8. Roast at 200°C for 55-60 minutes for medium-rare, until the internal temperature reaches 50-55°C, then remove the foil.
9. Increase the oven to 220°C and return the lamb, uncovered, for a further 5-10 minutes, until the outside is deep red, caramelised and lightly charred in places.
10. Rest the lamb for at least 30 minutes before carving.
To make the mint labneh:
1. Line a colander with muslin or a clean kitchen towel, set it over a bowl, and add the yoghurt. Leave to hang for at least two hours.
2. Once hung, squeeze out as much liquid as you can. Set this whey aside to add to the lamb marinade.
3. Mix the strained yoghurt with the mint, garlic, olive oil, salt, and lemon juice until smooth. Set aside in fridge.
To make the jewelled couscous:
1. Finely slice the spring onion and set aside.
2. Finely chop the parsley and mint and set aside.
3. Chop the dried apricots and roughly chop the toasted pistachios.
4. Put the couscous into a bowl with the salt, black pepper and cumin.
5. Pour over the boiling water (or vegetable stock), cover, and leave to stand for 8–10 minutes, until the couscous has absorbed all the liquid.
6. Fluff with a fork to separate the grains.
7. Stir through the olive oil, lemon juice and lemon zest.
8. Fold in the dried apricots, pomegranate seeds, pistachios, salt,ley, mint, spring onion, and diced tomatoes.
Assemble and serve:
1. Spoon the mint labneh into a serving bowl and smooth the surface with the back of a spoon.
2. Tip the jewelled couscous into a wide serving dish and fluff it once more with a fork.
3. Transfer the rested lamb to a carving board. Using a Radford Bright carving set carve the lamb across the grain into even slices.
4. Arrange the sliced lamb on a warm serving platter with the roasted potatoes and shallots.
5. Spoon over any resting juices from the board.
To make the jewelled couscous:
1. Finely slice the spring onion and set aside.
2. Finely chop the parsley and mint and set aside.
3. Chop the dried apricots and roughly chop the toasted pistachios.
4. Put the couscous into a bowl with the salt, black pepper and cumin.
5. Pour over the boiling water (or vegetable stock), cover, and leave to stand for 8–10 minutes, until the couscous has absorbed all the liquid.
6. Fluff with a fork to separate the grains.
7. Stir through the olive oil, lemon juice and lemon zest.
8. Fold in the dried apricots, pomegranate seeds, pistachios, salt,ley, mint, spring onion, and diced tomatoes.
Assemble and serve:
1. Spoon the mint labneh into a serving bowl and smooth the surface with the back of a spoon.
2. Tip the jewelled couscous into a wide serving dish and fluff it once more with a fork.
3. Transfer the rested lamb to a carving board. Using a Radford Bright carving set carve the lamb across the grain into even slices.
4. Arrange the sliced lamb on a warm serving platter with the roasted potatoes and shallots.
5. Spoon over any resting juices from the board.