Harissa Braised Lamb
Author: 
Recipe type: main
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Slow braised lamb with Moroccan spices.
Ingredients
  • 3 pounds/1.5kg boneless leg of lamb
  • 3 cloves of garlic, sliced
  • 2 tablespoon Ras el Hanout spice
  • 1 tablespoon paprika
  • 1 tablespoon Aleppo pepper
  • ½ cup/120ml Harissa paste
  • 1 onion, quartered
  • 2 celery stalks, halved
  • 2 cups baby carrots
  • 1 large preserved lemon, cut in half
  • 2 cups water
  • ¼ cup cilantro, finely chopped
  • ¼ cup mint, chiffonade
Instructions
  1. Make this a day ahead of serving to remove the fat from the dish.
  2. Preheat the oven to 450F/220C.
  3. Remove the netting on the lamb if it has one and unroll the roast.
  4. Make slits in various spots in the meat and slip in some garlic slices.
  5. Sprinkle half the Ras El Hanout all over and massage in.
  6. Do the same with half the the paprika, Aleppo pepper and the harissa paste.
  7. NOTE: harissa paste I used is a mild, sweet pepper harissa.
  8. If you are using a hot harissa paste (and my recipe on the website is for a hot one), cut back the harissa to 2 tablespoons or to taste.
  9. Rub the lamb with the remaining spices on the other side.
  10. Roll the lamb back up.
  11. Season with a sprinkling of salt all over.
  12. In a large heavy Dutch oven, place the lamb roll and surround with the onions, celery stalks, preserved lemon and the carrots.
  13. Place in the oven, uncovered, for 20 minutes at 450F.
  14. The lamb will gain some colour at this point.
  15. Carefully turn the lamb around at 20 minutes and roast for another 20 minutes on the other side.
  16. Remove the pot from the oven and add the 2 cups of water, place the lid on the pot.
  17. Reduce the heat to 250F and place in the oven.
  18. Braise the lamb for 2 hours.
  19. After an hour check the meat and turn over the roast.
  20. After 2 hours, the meat should be very tender and falling apart.
  21. If your leg of lamb is bone in, you may need another 30 minutes or so.
  22. Cool the lamb down and remove from the pot onto a plate.
  23. Strain the broth back into the pot removing the vegetables.
  24. Discard the onions and celery, but keep the carrots and the preserved lemon.
  25. Cut the preserved lemon into small pieces.
  26. Place the lamb, preserved lemon pieces and carrots back into the broth and refrigerate over night.
  27. The next day, skim off the fat that has solidified on the top.
  28. Heat the meat and broth up on low on the stove top or back in the oven at 350F for 30 minutes or until hot.
  29. Check for salt in the broth.
  30. If desired, add a teaspoon of harissa or more spices to amp up the flavour of the broth.
  31. Season to taste.
  32. Garnish with cilantro and mint before serving.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/harissa-braised-lamb/