Leg of lamb with harissa brijals

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“I like to roast the lamb the night before, then cover it tightly with tin foil to rest and become wonderfully tender. To serve, heat it up in the oven, covered, at 160°C for 40 minutes.”- Abigail Donnelly

Ingredients

2 kg free-range leg of lamb
4 onions, halved
2 cups beef stock
2 fresh bay leaves sprigs
3 thyme sprigs
2 rosemary sprigs
6 tarragon sprigs
olive oil
white pepper, to taste
salt, to taste
For the harissa brinjals:
3 6 cm chunks large brinjals, chopped into approx
olive oil, for drizzling
salt, to taste
1 x 140 g jar Woolworths apricot harissa
lemon juice, a squeeze

Cooking Instructions

1. Remove the lamb from the fridge at least 30 minutes before roasting. Preheat the oven to 220°C and position the oven rack in the centre.

2. Line a large roasting pan with 2 large overlapping sheets of baking paper. Score the lamb, just cutting through the fat. In a very hot griddle pan, sear the lamb on the scored side until well caramelised.

3. Place the onions in the roasting tray with the seared lamb. Add the stock and push the herbs into the incisions. Roast for 1 hour. Turn off the oven, cover tightly with foil and allow to rest for 2 hours, or overnight, with the oven door closed.

4. Carve the lamb and serve with the onions and brinjals, drizzled with the pan juices.

5. To make the brinjals, preheat the oven to 200°C. Place the brinjals on a roasting tray. Drizzle with olive oil and sprinkle with salt. Roast for 20–30 minutes, or until golden brown. Once cooked, place the brinjals in a bowl with the harissa and drizzle generously with olive oil and lemon juice, then toss to coat.

Find more lamb recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Cheri Kustner and Emma Nkunzana