Butterflied Leg of Lamb with Harissa
A butterflied leg marinated in harissa and rosemary, roasted fast and hot, sliced thin and served family style over hummus and yoghurt.
Serves: 6
Prep time: 15 minutes, plus 1 hour or overnight marinating
Cook time: 25 minutes, plus 10 minutes resting
INGREDIENTS
1 butterflied lamb leg
1 tablespoon tomato paste
1 tablespoon harissa
1 tablespoon white wine vinegar
1/2 cup olive oil
1 garlic clove
4 rosemary sprigs, leaves only
1 head of garlic, halved crossways
To serve
hummus
Greek yoghurt
lemon wedges
fresh oregano
flatbreads
METHOD
Combine the tomato paste, harissa, vinegar, oil, garlic clove and rosemary in a small food processor and blend until smooth.
Pour the marinade over the lamb and massage it in well.
Marinate the lamb for 1 hour, or overnight.
Preheat the oven to 200C and bake the lamb for 25 minutes for medium-rare (internal temperature 60C), adding the halved head of garlic to the tray to roast alongside.
Rest for 10 minutes.
Slice thinly and serve family style, with plenty of hummus, Greek yoghurt, lemon wedges, fresh oregano and flatbreads.
HINTS
Butterflied leg is the shortcut cut - it's an even thickness, so it cooks in 25 minutes rather than the hour-plus a bone-in leg demands.
Can also be done on the barbecue - sear over hot first, then reduce the heat and cover for 25 minutes.
Rest it the full 10 minutes before slicing, and carve across the grain so every slice stays tender.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 16000kJ (3825 calories)
Protein: 320g
Fat: 275g
Saturated fat: 85g
Carbohydrates: 8g
Sugars: 3g
Fibre: 2g
Sodium: 1400mg
Note: assumes a 1.5kg butterflied leg; excludes hummus, yoghurt and flatbreads for serving.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.