Slow-Cooked Butterflied Lamb with Green Harissa
With flavourful green harissa, preserved lemons, and creamy butter beans, this one pot wonder makes Easter entertaining a breeze. Make it a complete meal with a tangy yoghurt dressing and green salad on the side.
Ingredients
1 Fresh Meats large butterflied lamb leg
3 Tbsp olive oil
4 Tbsp Ottolenghi green harissa
2 onions, sliced
1 bunch coriander
3 cloves garlic, peeled and sliced
1 preserved lemon, flesh discarded and skin thinly sliced
1 tsp cumin seeds
1 tsp caraway seeds
500ml chicken or lamb stock
2 tins butter beans, drained and rinsed
Minty Green Harissa Yoghurt
2-3 Tbsp green harissa
1 cup thick Greek yoghurt
A handful of mint leaves, chopped
Method
Score a cross hatch pattern into the lamb on each side. Combine 1 tablespoon of oil with the harissa and rub the mix into the lamb. Marinate overnight in the fridge.
Bring the lamb out of the fridge at least hour before cooking. Preheat the oven to 160 degrees
In an ovenproof casserole dish, heat the remaining 2 tablespoons of oil and fry the onion for 4-5 minutes until beginning to soften.
Finely chop the coriander stalks and set aside the leaves for later. Add the garlic and coriander stalks to the pan, along with the cumin and caraway seeds.
Fry for a few minutes. Season the lamb generously with salt and pepper, then place it on top of the onions. Add the preserved lemon and stock. Bring to a simmer, cover with a lid, and put into the oven.
Cook for 1½ hours, then remove the lid and cook for a further 30 minutes. Add the butter beans and cook for another 30 minutes. Adjust the seasoning to taste, then add the coriander leaves.
To serve, slice or shred the lamb, arrange the beans on a platter, top with the lamb and serve with the minty green harissa yoghurt.
Minty Green Harissa Yoghurt
Combine the ingredients and season with salt and pepper to taste.