Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Slow-cooked Leg of Lamb with Harissa, Roasted Aubergines and Tomatoes
Feed a crowd with this easy, one-pan roast lamb recipe from The Roasting Tin, flavoured with harissa and served with sweet roasted tomatoes and aubergines.
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
Introduction
Lamb is robust enough to stand up to strong flavours, and this Middle Eastern inspired leg of lamb with a harissa kick really delivers. Perfect to feed a crowd.
Ingredients
| 2 | aubergines, thickly cut into 1cm slices |
| 1 | red onion, roughly sliced |
| 1 x 2–2.5kg | leg of lamb |
| 1 head | of garlic, halved |
| 4 heaped tsp | harissa paste |
| 1 tbsp | sea salt |
| 1 tbsp | olive oil |
| 350g | vine tomatoes |
| 250g | Greek yogurt |
| 1 bunch | of fresh mint, finely chopped |
| 2 handfuls | of cous cous (optional) |
Method
Preheat the oven to 130°C fan/150°C/gas 2. Line a roasting tin with the aubergine slices, then scatter over the onion. Place the leg of lamb on top of the vegetables, and tuck the halved garlic alongside.
Stab the lamb all over with a very sharp knife, then rub all over with the harissa paste. Sprinkle the meat and vegetables with the sea salt, then drizzle the oil over the garlic and vegetables. Transfer to the oven and roast for 30 minutes, uncovered, then cover with foil and roast for a further 1 hour and 30 minutes.
Then add the vine tomatoes to the tin, then cover and return the lamb to the oven for a final 1 hour. Throw in the cous cous (if using) to cook in the juices in the roasting tin for the last 10 minutes
Meanwhile, mix together the Greek yogurt and mint for the accompaniment.
Allow the meat to rest for at least 15 minutes before serving with the cous cous, vegetables and yogurt.
