When it comes to slow-cooked meats, few dishes are as rewarding as Harissa Lamb. This deeply spiced, fall-apart tender leg of lamb is marinated overnight in rose harissa and ras el hanout before being roasted to perfection. With minimal effort and just five key ingredients, this dish brings an explosion of North African flavours to the table.
Served with Saffron Rice, a tabbouleh-inspired Quinoa, Pomegranate and Radish Salad, and Roasted Tenderstem Broccoli, it makes for a stunning centrepiece that’s both comforting and vibrant. Whether for a special gathering or an indulgent weekend meal, this is a recipe to savour.
Table of Contents
- Ingredient Breakdown
- Low and Slow
- Choosing the Right Harissa
- Serving Suggestions
- Tips for the Perfect Harissa Lamb
- More Lamb Recipes
Ingredient Breakdown
- Leg of lamb: The star of the show, chosen for its rich flavour and ability to become meltingly tender when slow-roasted.
- Rose harissa paste: A bold and smoky chilli paste with floral undertones, adding depth and spice to the marinade.
- Ras el hanout: A fragrant North African spice blend that brings warmth, complexity and a hint of sweetness.
- Lemon zest: Fresh and aromatic, it brightens up the dish and balances the rich spices.
- Chicken or vegetable stock: Ensures the lamb stays juicy, creating a luscious base for the final sauce.
Low and Slow
Slow-roasting is what transforms a simple leg of lamb into the melt-in-the-mouth Harissa Lamb that makes this dish unforgettable. The key lies in breaking down collagen, the connective tissue in the meat. When exposed to gentle heat over several hours, collagen slowly converts into gelatin, resulting in an ultra-tender, juicy texture. This is why you lower the cooking temperature after the initial sear. The higher temperatures would tighten the fibres too quickly, making the meat tough.
The sealed foil layer plays another crucial role by trapping moisture, preventing excessive evaporation, and creating a self-basting environment. Meanwhile, the combination of fat and spice seeps deep into the fibres, ensuring every mouthful is infused with flavour. If you’ve ever wondered why slow-cooked meat falls apart with the nudge of a fork, this is the reason. It’s a careful balance of temperature, time and moisture, and Harissa Lamb is the perfect example of this technique done right.
Choosing the Right Harissa
Harissa is the star ingredient of this Harissa Lamb, but not all harissas are the same. Different brands and regions offer unique variations, ranging from spicy and smoky to mild and floral. Understanding these differences helps you select the right one for your taste preference.
- Rose Harissa: This variety includes dried rose petals, which soften the heat and add a subtle floral sweetness. It’s perfect for those who enjoy a well-balanced spice level with hints of complexity.
- Traditional Harissa: Made from dried red chillies, garlic, coriander, and caraway, this version leans towards intense heat and deep smokiness. It’s ideal for those who love bold, fiery flavours.
- Mild Harissa: Some store-bought harissas are blended with tomatoes or roasted peppers, which tone down the spice while maintaining a rich, aromatic depth.
Serving Suggestions
Harissa Lamb shines best when paired with the right side dishes. Here are some of my recipes I recommend serving alongside:
- Saffron Rice: With its delicate floral notes and golden hue, enhances the warm spices of the lamb.
- Quinoa, Pomegranate and Radish Salad: This bright and zesty salad brings a cooling contrast with bursts of sweetness and crunch.
- Roasted Tenderstem Broccoli with Smoky Butter and Garlic Labneh: Simply prepared atop a bed of creamy labneh, this adds a slightly bitter edge that balances the dish beautifully.
Tips for the Perfect Harissa Lamb
Making this Harissa Lamb is incredibly simple to make, but here are some top tips to ensure you have perfectly spices, fall-off-the-bone tender lamb every single time:
- Marinate Overnight: Allowing the spices to infuse for at least six hours, or preferably overnight, ensures the lamb absorbs maximum flavour.
- Season Generously: A large cut of meat needs a confident amount of seasoning—don’t hold back on the salt and pepper.
- Bring to Room Temperature: Before roasting, letting the lamb sit out for 30-60 minutes ensures even cooking.
- Seal the Foil Well: Trapping the moisture is key to tender meat. Make sure you tightly wrap the foil around the roasting tin.
- Rest Before Serving: Letting the lamb rest for at least 20 minutes helps the juices redistribute, keeping the meat succulent.
More Lamb Recipes
If you enjoyed the bold, rich flavours of this Harissa Lamb, here are some more of my lamb-based recipes for you to try:
- Lamb Tagine with Chickpeas and Apricots: An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, Moroccan spices.
- Lamb Koftas: These delicious lamb koftas are packed with flavour and incredibly quick and easy to make. Seasoned with onion, garlic, fresh herbs and spices, then grilled to perfection.
- Mulled Wine Braised Brisket: This Mulled Wine Braised Brisket is a hearty, festive beef stew that’s the perfect combination of savoury, sweet, and spiced flavours.
See how I make all these recipes and more over on my Instagram!
Harissa Lamb
Fragrant, slow-cooked leg of lamb, served with Saffron Rice, a tabbouleh-inspired Quinoa, Pomegranate and Radish Salad and Roasted Tenderstem Broccoli. The lamb is marinated overnight in a combination of rose harissa and ras el hanout then slow-roasted until fall-apart tender – so tender that you can pull the meat off the bone with tongs. It’s easy to prepare and only uses five ingredients (excluding salt and pepper, of course). All the hard work is done in the oven – the only thing you need to do is marinate your lamb and let time do the rest.
- Prep Time: 5 minutes
- Total Time: 5 hours
- Yield: 6 1x
- Category: Meat
Ingredients
- 2 kg leg of lamb
- 2 tbsps rose harissa paste (or regular harissa paste)
- 2 tbsps ras el hanout
- 1 lemon, zest only
- 300 ml chicken or vegetable stock
To serve:
Instructions
- Pat dry the leg of lamb with clean kitchen towel. Season generously with sea salt and freshly-ground black pepper and rub it all in. I do mean generously – it’s a large piece of meat! Place the lamb in a roasting in.
- Combine the rose harissa paste, ras el hanout and lemon zest in a small bowl. Rub the harissa marinade all over the lamb, ensuring it is evenly coated. Cover with cling film, refrigerate and let marinate at least 6 hours, or preferably, overnight.
- Take the roasting tin out of the fridge 30 minutes to an hour before roasting. You want it to come up to room temperature. Heat your oven to 200℃.
- Roast the lamb for 30 minutes, uncovered.
- Lower the oven temperature to 160℃/ 140℃ fan. Pour the chicken stock around the lamb. Double wrap with foil and seal tightly. Bake for 4 to 5 hours, or until fall-apart tender.
- Transfer the lamb to a platter and rest for 20 to 30 minutes, loosely covered with foil.
- Spoon some of the heated pan juices over the lamb and serve with Saffron Rice, a tabbouleh-inspired Quinoa, Pomegranate and Radish Salad and Roasted Tenderstem Broccoli, or your sides of choice.
