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Almond harissa roast lamb

Try something different from the usual Sunday roast with this mouth-watering leg of lamb.

almond harissa roast lamb

Serves 6

Cook

1H 25M

Woman's Weekly Food

Ingredients

4 clove garlic, halved

1 tablespoon harissa paste

2 tablespoon coarsely chopped fresh flat-leaf parsley

2 large brown onions (600g), sliced thinly

1/2 cup (125ml) olive oil

1/2 cup (60g) ground almonds

1.8 kilogram (3¾ pound) leg of lamb

Method

1.Preheat oven to 220°C/425°F.

2.Blend or process garlic, paste, parsley, half the onion and ⅓ cup of the oil until smooth. Transfer mixture to medium bowl, stir in ground almonds.

3.Make deep cuts in lamb to the bone, at 2.5cm (1 inch) intervals. Rub almond mixture all over lamb.

4.Place remaining onion in oiled large baking dish; top with lamb. Drizzle with remaining oil; season. Roast lamb, uncovered, 25 minutes.

5.Reduce oven temperature to 160°C/325°F.

6.Roast lamb a further 1 hour or until cooked as desired. Remove lamb from oven, cover loosely with foil; stand 20 minutes before slicing.

Woman's Weekly Food