Harissa and honey-roasted leg of lamb with pomegranate salad

16 INGREDIENTS • 4 STEPS • 3HR 45MIN

Harissa and honey-roasted leg of lamb with pomegranate salad

Recipe

5.0

1 rating
This Middle Eastern-inspired lamb dish makes a lovely fuss-free centrepiece for a laid-back dinner party. Serve with a zingy, jewel-toned salad and warm flatbreads.
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This Middle Eastern-inspired lamb dish makes a lovely fuss-free centrepiece for a laid-back dinner party. Serve with a zingy, jewel-toned salad and warm flatbreads.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

3HR 45MIN

Total time

Ingredients

Servings
6
150 g
M&S Greek style live yogurt
1 tbsp
M&S rose harissa paste
plus 1 tsp
1
(2.2 kg)
M&S British leg of lamb
2 tbsp
M&S pure honey
6
M&S Greek style flatbreads
to serve
For the salad
1 head
sweet romaine lettuce
200 g
radishes, finely sliced
1/2
red onion, finely sliced
100 g
M&S pomegranate rubies
1/2
cucumber, deseeded, diced
25 g
parsley, de-stemmed, roughly chopped
1 tsp
zested M&S Remarksable Value lemon
4 tsp
red wine vinegar
For the yogurt
200 g
M&S Greek style live yogurt
1 clove
M&S Remarksable Value garlic, crushed
to taste
za’atar
to sprinkle

Nutrition per serving

VIEW ALL
Calories
971kcal
Fat
55.8 g
Saturates
23.9 g
Sugars
14.0 g
Salt
586.4 mg
Love This Recipe?
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Harissa and honey-roasted leg of lamb with pomegranate salad
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Mix the yogurt (150 g) with the harissa (1 tbsp) and ½ tsp salt. Cut slits all over the lamb (1), then spread the yogurt marinade over it, pushing it into the slits. Chill for at least 2 hours, or overnight. Remove from the fridge an hour before cooking. Mix the remaining tsp harissa with the honey.
step 2
Preheat the oven to 200°C/180°C fan. Put the lamb into a roasting tin and roast for 25 minutes, then reduce the heat to 180°C/160°C fan. Brush over the honey (2 tbsp) and roast for 50 minutes for pink, or 1 hour-1 hour 10 minutes for well done. Cover loosely with foil if the top is getting too dark. Remove from the oven and leave to rest on a board for at least 30 minutes, or up to 1 hour.
step 3
To make the salad, toss the lettuce (1 head), radishes (200 g), onion (1/2), pomegranate seeds (100 g), cucumber (1/2), parsley (25 g), lemon zest (1 tsp) and red wine vinegar (4 tsp) together along with 4 tbsp extra virgin olive oil, and season well.
step 4
Mix the yogurt (200 g) with the garlic (1 clove) and sprinkle with the za’atar (to taste). Once the lamb has rested, carve into thin slices and serve with the salad, yogurt and flatbreads (6).
step 4 Mix the yogurt (200 g) with the garlic (1 clove) and sprinkle with the za’atar (to taste). Once the lamb has rested, carve into thin slices and serve with the salad, yogurt and flatbreads (6).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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