Ingredients
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3 lb 5 oz (1.5 kg) waxy Potatoes
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2 large Onion
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1 bunch fresh Lemon Thyme
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1 whole Garlic
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4½ lb (1 x 2-kg) leg of Lamb
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2 tbsp Olive Oil
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3 tbsp Harissa Paste
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½ tsp ground Sumac
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2½ cups (600 ml) Chicken broth
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Sea Salt
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freshly ground Black Pepper
Directions
Here the lamb juices, flavoured with garlic and harissa, melt into the potatoes as they cook. The soused cucumber and charred lettuce add brightness to the dish.
Steps
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1
Done
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Preheat the oven to 160°C (325°F) Gas 3. |
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2
Done
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Mix the potato slices with the onions, thyme leaves and 3 unpeeled garlic cloves in a bowl and season with salt and pepper. Roughly layer the potato mixture in a roasting pan and put the lamb leg on top, skin-side up. Use a knife to pierce the skin all over. Rub the oil, then the harissa paste and sumac into the skin and insert the peeled garlic cloves into some of the holes. Pour the chicken stock over the potatoes and roast in the preheated oven for 4½-5 hours, until the lamb and potatoes are tender. |
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3
Done
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In the last 30 minutes of cooking, transfer the cooking juices into a saucepan on the hob/stove-top over a medium heat and let reduce down to make a sauce while the potatoes are crisping up. |
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4
Done
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Cover the lamb and potatoes with foil and rest for 20 minutes. Carve the lamb and serve with the sauce, potatoes garnished with lemon thyme, Soused Cucumber and Charred Lettuce. |
