Almond harissa roast lamb

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

  • 1 hr 25 mins cooking
  • Serves 6
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Almond harissa roast lamb
  • 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


Almond harissa roast lamb
  • 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.