Harissa-Spiced Rotisserie Lamb: On the fire
A bit of a curve ball for your Easter lamb- this is a gently spiced delight perfect for a more interesting Sunday celebration lunch.
Ingredients
- 1 whole leg of lamb - about 2.5kg
- 1 thumb-sized piece of ginger, minced
- 6 garlic cloves, minced
- 4tbsp yoghurt
- 2tbsp harissa
- 1tbsp ras-el-hanout
- Juice of one lemon
Method
Score the lamb deeply with a sharp knife.
Mix the marinade ingredients together and massage onto the lamb and leave over night. Thread the leg onto the rotisserie and secure in place. Light up your SG and build up a good bed of embers. Cook until internal temp is about 60°c. Devour with couscous, pearl barley or freekeh with plenty of green herbs, nuts and pomegranate seeds.
---
Recipe by Luke at High Grange Devon in collaboration with Somerset Grill
---
