Moroccan Harissa Lamb and Couscous
Slow cooked Harissa Lamb
2 kg (4½ lb) leg of lamb
6 cloves of garlic, crushed
2 rounded tsp Harissa paste
2 tsp ground cumin
1 tsp paprika
1 tsp salt
250g (9 oz) quick couscous
Vegetable stock, boiling
1 tbsp olive oil
1 tsp salt
Juice of 2 lemons
85g (3 oz) chopped parsley 55g (2 oz) pine nuts, toasted in a dry frying pan
1 red onion, finely chopped
4 tomatoes, chopped
1. With a sharp knife cut the leg of lamb into diamonds, entering the meat to a depth of about 5 mm (¼ inch).
2. Make up a paste with the crushed garlic, Harissa, cumin, paprika, salt and black pepper.
3. Smear this paste all over the leg of lamb and place in a large plastic bag and marinade in the refrigerator overnight.
4. Remove the leg of lamb from the plastic bag and place in the AGA half-size roasting tin, lined with Bake-O-Glide.
5. Slide the tin into the roasting oven on the third set of runners down and roast for 30-45 minutes until browned. Then transfer to the simmering oven, lowest set of runners down, for 4-5 hours to slow cook. (It can even be left to cook longer if more convenient for you!) Alternatively the lamb can be cooked in the roasting or baking oven when on slumber.
6. Remove the meat from the oven and allow to rest for 10 minutes. Serve with couscous and flatbreads for a feast.
Make up the couscous quantity according to the packet instructions. Place the couscous into a bowl and pour over the boiling stock, add the oil and salt leave to fluff up, then stir with a fork to separate. Meanwhile prepare the other ingredients, then add to the couscous and serve.