Lamb With Spicy Harissa Yoghurt is a very tasty combination. This recipe is for a butterflied half leg of lamb but would work well with lamb chops or even a slow cooked shoulder. The yoghurt with harissa spice adds a lovely kick of North African flavour.
Leg Of Lamb
A butterflied leg of Lamb is a boned leg opened out and it has the shape which resembles the shape of butterfly wings. The flatter shape is a quick and easy ways to roast or grill a lamb joint. As the meat is thinner it cooks rapidly, much more so than a regular lamb leg. Please ask us in the shop, we can remove the bone and butterfly it for you. Depending on the number of people you wish to feed choose a half or whole leg for your Lamb with spicy Harissa yoghurt.
Morley Butchers Lamb
Lamb quality from different farms and producers varies throughout the year depending on regional conditions that effect the grass on which the animals feed. So to ensure we have the very best to offer our customers we use a specialist supplier in London’s Smithfield Market. Whatever the time of year our supplier picks the best grass fed animals for us from around the country so you can be confident that Lamb from Morley Butchers will be excellent eating. You can see more about our lamb here >>
Ingredients For Lamb With Spicy Harissa Yoghurt
Boned and butterflied leg of lamb from Morley Butchers
250 ml Plain Greek style yoghurt
Chili powder or crushed dried chilies
1 Small fresh lemon
Sprig of rosemary
3 Cloves of garlic chopped
Sea salt and freshly ground pepper
Cooking Lamb With Spicy Harissa Yoghurt
Rub plenty of salt onto the skin side and turn over. On the flesh side squeeze on the juice of half a lemon. Sprinkle on an even distribution of the garlic and rosemary also some thin slivers of the squeezed lemon rind for some extra citrus oils. Season well with salt and pepper. If you like plenty of kick sprinkle a little ground or crushed dried chili pepper. You should leave the meat to marinate in these flavours for an hour or more. Allow the meat to come up to room temperature before cooking
While the flavours are infusing pre-heat your oven to 220°C/gas mark 7. Alternatively you can cook this on your BBQ, if so light the coals early, they will be ready when white all over – if possible arrange the coal to one side so you can cook the lamb on a more indirect heat.
The spicy yoghurt is very easy (for something so tasty), pour into a small bowl and swirl in the hot harissa paste. This paste can vary in heat so go easy initially. Start with 2 teaspoons taste it then increase the amount depending on your heat tolerance. Season with some salt and pepper.
If using your oven, cook the meat in a roasting tray skin side up for about 25 minutes – depending on thickness of the joint. To see if its cooked remove from the oven and make a small incision, you can see if it is done to the right amount of pink for your liking. If you are cooking over charcoal we suggest that you cook for about 10 minutes each side. Rest the lamb covered with foil for at least 15 minutes. The meat will continue to cook while resting.
After resting carve the lamb into slices and serve with pitta or similar flatbreads, salad and plenty of spicy yoghurt.