Harissa Lamb with Lime Couscous
This Mediterranean lamb shoulder roast will get everyone's tastebuds going! The homemade Harissa adds a spicy kick and the lime couscous balances the kick perfectly and adds a yummy freshness. You can chop up the leftover lamb and mix it under the couscous to have a cold salad for lunch the next day. For a gluten free option, omit the Lime Couscous and serve the lamb with the Quinoa Chickpea Salad instead.
Recipe Tester Feedback: "The lamb had a delicious flavour complimented well by the couscous and there were enough leftovers for lunches for the next day." - Rach
No: Dairy / Egg / Nuts
*Variations: Can be made without Gluten
Preparation Time 15 minutes + overnight chilling time
Cooking Time 5 hours
Cannot be frozen
- chillies - 5, dried red
- olive oil - 120g
- garlic cloves - 7, peeled
- red wine vinegar - 20g
- dried coriander - 2 tsp, ground
- cumin - 2 tsp, ground
- caraway seeds - 2 tsp, ground
- paprika - 2 tsp, smoked
- salt - 1 tsp
- lamb shoulder - 1.2kg, bone in
- onions - 5, red, quartered
- fresh parsley - 10g
- fresh mint - 10g
- fresh coriander - 10g
- saffron - pinch
- onion - 1, halved
- water - 400g, boiling
- vegetable stock - 1 cube or 1 tsp vegetable stock paste
- kaffir lime leaves - 6
- couscous - 400g (*omit for GF)
- To make the marinade, place the chillies (5), oil (70g only), garlic cloves (5 only), vinegar (20g), ground coriander (2 tsp), cumin (2 tsp), caraway seeds (2 tsp), smoked paprika (2 tsp) and salt (1 tsp) in the bowl. Mix Speed 10 / 8 seconds.
- Rub the marinade all over the lamb shoulder (1.2kg), wrap in clingfilm and leave to marinate in the fridge overnight.
- Preheat the oven to 150C. Place the red onions (5) in the bottom of a large roasting tray lined with baking paper.
- Place the lamb on top of the onions and bake for 4-5 hours, basting occasionally until the lamb is falling off the bone. Place on a serving dish and cover with aluminium foil while you make the couscous.
- To make the couscous, place the parsley (10g), mint (10g) and fresh coriander (10g) in the bowl. Blitz Speed 10 / 3 seconds. Place in a small bowl.
- Pour the remaining oil (50g), saffron (pinch), onion (1) and remaining garlic cloves (2) to the bowl. Blitz Speed 5 / 3 seconds. Scrape down sides.
- Program 10 minutes / 120C* / Speed 1.
- Meanwhile, pour the boiling water (400g) in a large jug together with the stock cube (1) and lime leaves (6). Leave to soak for a few minutes.
- Add the couscous (400g) to the bowl and mix Speed 3 / 3 seconds. Pour the mixture in the jug and leave to infuse for 10 minutes. Stir in the herbs and serve with the lamb and the red onion gravy that has formed in the tray.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.