Vanilla and harissa-spiked lamb recipe

0:40 Prep | 3:30 Cook | 6 Servings |  Easy

For a touch of sweetness use fresh vanilla beans to enhance the flavour of this tender roast lamb.

Coles

INGREDIENTS

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon sea salt
1/2 teaspoon caraway seeds
2.5kg leg of lamb, scored
1 tablespoon extra virgin olive oil
750ml (3 cups) chicken stock
1 1/2 tablespoons harissa paste
1 tablespoon honey
1 vanilla bean, split, seeds scraped (see notes)
Baby beetroot leaves or baby kale leaves, to serve (optional)

METHOD

Preheat oven to 230C/210C fan forced. Place the coriander, cumin, salt and caraway in a mortar. Use a pestle to pound until almost smooth. Rub the spice mixture over the lamb. Place the lamb in a roasting pan. Drizzle with oil. Roast for 20 minutes or until golden. Drain off any excess fat.

Reduce oven temperature to 170C/150C fan forced. Combine the stock, harissa, honey and vanilla seeds and pod in a jug. Pour around the lamb. Cover the pan with a large sheet of baking paper and then foil, scrunching it around the pan to seal. Roast for 2 hours 30 minutes. Remove the foil and paper and roast for a further 30 minutes or until the meat is very tender. Transfer to a platter. Cover with foil and set aside for 20 minutes to rest. Reserve cooking juices.

Transfer the reserved cooking juices to a small saucepan. Simmer over medium-low heat for 10 minutes or until the juices are thickened to your liking. Serve the lamb with the reduced juices and beetroot or kale leaves, if desired.