Harissa roast lamb

Harissa spiced roast lamb with honey roasted carrots


  • 3h 10m

  • Serves 6-8 approx.

    Hard

Ingredients

  • 2kg lamb shoulder, boned, rolled and tied with string (your Morrisons butcher can do this for you)

  • 1 tbsp harissa paste

  • 1 lemon, sliced

  • 350g carrots, with leafy green tops

  • 1 tbsp honey

  • Salt and pepper

  • 3h 10m

  • Serves 6-8 approx.

    Hard

  • Ingredients

    • 2kg lamb shoulder, boned, rolled and tied with string (your Morrisons butcher can do this for you)

    • 1 tbsp harissa paste

    • 1 lemon, sliced

    • 350g carrots, with leafy green tops

    • 1 tbsp honey

    • Salt and pepper

  • Directions

    Preheat the oven to 180C fan/200C/gas 6.

    Pierce the lamb joint all over with a paring knife. Massage the harissa paste into the lamb.

    Place the sliced lemon onto the base of a roasting tin and place the lamb joint on top of the slices.

    Cook in the preheated oven for 1 hour and 15 minutes.

    Meanwhile, trim the carrots, leaving 1cm of green top and slice in half length ways.

    Place in a bowl, add the honey to coat and season with salt and pepper. Set to one side.

    Once the lamb has cooked for 1 hour 15 minutes, remove from the oven and add the honey carrots around the base of the roasting dish.

    Return to the oven and cook for a further 30 minutes for medium rare lamb.

    Allow the meat to rest in a warm place before slicing and serving with the honey roast carrots.

    Serving Suggestion

    Serve with potatoes, spring greens and mint sauce.