HARISSA ROAST LAMB WITH CHICKPEA RICE AND SALAD RECIPE
Cook this fantastic feast for everyone to dig-in. Created by passionate home cook Richard Rodriguez from the Family Home Cook blog, this recipe champions a delicious roast leg of lamb flavoured with spicy harissa and served with tasty sides.
Prep Time: 10 minutes
Total Time: 45 minutes plus marinating time
- 2.5kg leg of lamb, boned and butterflied
- 500g of Greek yoghurt
- 3 tbsp of harissa paste
- 1 tbsp of garlic powder
- 2 tbsp of mint sauce
- Juice of 1 large lemon
- 500g of basmati rice
- 2 x 400g tins of chickpeas
- 1 bunch of fresh parsley, roughly chopped 2.5kg leg of lamb, boned and butterflied
- 1/2 a red cabbage, thinly sliced
- 1 red onion, thinly sliced
- 1/2 a cucumber, diced
- 100g of pomegranates
- A handful of fresh mint, roughly chopped
- A handful of fresh parsley, roughly chopped
- Juice of 1 large lemon
- In a large bowl add the yoghurt, harissa, garlic, mint sauce and lemon juice then season and mix. Score the lamb in a criss-cross pattern on both sides then add it to the bowl. Leave the meat to marinate for a few hours or better still, overnight.
- Before you roast the lamb make sure you take it out of the fridge an hour before. Place the lamb in a roasting pan sat on a rack and pop it into a preheated oven set at 200°C. I like my lamb medium-rare so I roasted it for 25 minutes. Once out of the oven I leave it to rest for 5 minutes. (If you have a meat thermometer roast the lamb until it reads 52°C. Remove the lamb from the oven and in the resting period, it will reach the perfect temperature of 55°C).
- For the rice, cook according to the packet instructions then drain the chickpeas and add to the rice along with the parsley. Take all the salad ingredients and mix in a bowl.
- Carve the lamb into nice slices and serve with the rice and salad for everyone to dig in.
About the recipe creator, Richard Rodriguez
Writer of the Family Home Cook recipe blog, Richard is a passionate self-taught home cook. After growing up enjoying homemade meals by his Mum and Dad, Richard became passionate about cooking himself when he moved in with his wife. Richard has explored his interest with countless restaurant visits, meeting celebrity chefs, watching cookery programs, buying countless cookery books and magazines and even by becoming a contestant on MasterChef in 2017. More recently, Richard has started up his Instagram food account @familyhomecook to continue expressing his love for cooking in lots of different styles and has launched his own recipe book - Richard's Family Favourites.