Butterflied Leg of Lamb with Harissa

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Butterflied Leg of Lamb with Harissa

Yield 4-6

Author Lucy Tweed

Ingredients

• 1 butterflied lamb leg
• 1 tbsp tomato paste
• 1 tbsp harissa
• 1 tbsp white wine vinegar
• 1/2 cup olive oil
• 1 cloves garlic
• 4 rosemary sprigs, leaves only
• 1 head of garlic, halved crossways

Instructions

1. Combine the tomato paste, harissa, vinegar, oil, garlic cloves and rosemary in a small food processor and blend until smooth.
2. Pour marinade over lamb and massage well.
3. Marinate lamb for 1 hr or overnight.
4. Preheat oven to 200ºc and bake lamb for 25minutes for medium-rare (internal temp 60ºc).
5. Rest for 10 minutes.
6. Slice thinly and serve family style.

Nutrition Facts

Calories

716

Fat

43 g

Sat. Fat

9 g

Carbs

4 g

Fiber

1 g

Net carbs

4 g

Sugar

1 g

Protein

74 g

Sodium

305 mg

Cholesterol

229 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Eat with plenty of hummus, greek yoghurt, lemon wedges, fresh oregano and flatbreads. 

Can also be done on a bbq, sear over hot first, then reduce heat and cover for 25 mins.