Harissa Braised Lamb
Author: Nazneen
Recipe type: main
Cuisine: Moroccan
Prep time:
Cook time:
Total time:
Serves: 8-10 servings
- 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
- Make this a day ahead of serving to remove the fat from the dish.
- Preheat the oven to 450F/220C.
- Remove the netting on the lamb if it has one and unroll the roast.
- Make slits in various spots in the meat and slip in some garlic slices.
- Sprinkle half the Ras El Hanout all over and massage in.
- Do the same with half the the paprika, Aleppo pepper and the harissa paste.
- NOTE: harissa paste I used is a mild, sweet pepper harissa.
- 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.
- Rub the lamb with the remaining spices on the other side.
- Roll the lamb back up.

- Season with a sprinkling of salt all over.
- In a large heavy Dutch oven, place the lamb roll and surround with the onions, celery stalks, preserved lemon and the carrots.

- Place in the oven, uncovered, for 20 minutes at 450F.
- The lamb will gain some colour at this point.
- Carefully turn the lamb around at 20 minutes and roast for another 20 minutes on the other side.
- Remove the pot from the oven and add the 2 cups of water, place the lid on the pot.
- Reduce the heat to 250F and place in the oven.
- Braise the lamb for 2 hours.
- After an hour check the meat and turn over the roast.
- After 2 hours, the meat should be very tender and falling apart.
- If your leg of lamb is bone in, you may need another 30 minutes or so.
- Cool the lamb down and remove from the pot onto a plate.
- Strain the broth back into the pot removing the vegetables.
- Discard the onions and celery, but keep the carrots and the preserved lemon.
- Cut the preserved lemon into small pieces.
- Place the lamb, preserved lemon pieces and carrots back into the broth and refrigerate over night.
- The next day, skim off the fat that has solidified on the top.
- 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.
- Check for salt in the broth.
- If desired, add a teaspoon of harissa or more spices to amp up the flavour of the broth.
- Season to taste.
- Garnish with cilantro and mint before serving.
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/harissa-braised-lamb/
3.5.3208