Name: Harissa and honey-roasted leg of lamb with pomegranate salad
Total time: 13500 s
Yield: 6
Ingredients: 150 gram Greek yogurt; 1 tablespoon harissa paste; 1 leg of lamb; 2 tablespoon honey; 6 Greek style flatbread; 1 head sweet romaine lettuce; 200 gram radish; 1/2 red onion; 100 gram pomegranate seeds; 1/2 cucumber; 25 gram parsley; 1 teaspoon lemon; 4 teaspoon red wine vinegar; 200 gram Greek yogurt; 1 clove garlic; to taste za’atar

Step 1

Mix the yogurt (150 g) with the harissa (15 g) 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 (40 g) 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 (4 g) and red wine vinegar (20 mL) 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) .

Harissa and honey-roasted leg of lamb with pomegranate salad

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