Harissa Roasted Leg of Lamb

Tuesday Dinner

- Harissa Roasted Leg of Lamb
- Roasted Vegetables (Pumpkin, Turnips, Carrots)
- Fried Wild Mushrooms with Bacon

With Harissa paste, it is easy to make Moroccan style dishes.  It goes so well with lamb.  I love the exotic flavour of Harissa, just the right amount of heat with pungent cumin.  I always have a jar in the fridge.


Harissa Paste Recipe (Makes approx. 250ml)

Ingredients

• 1 Red capsicum (about 180g)
• 3~4 Long red chillies (about 30~50g)
• 15g Garlic
• 2% Salt (about 5g)
• 1.5 tsp Cumin seed
• 1tsp Coriander seed
• 1tsp Caraway seed
• 1Tbsp Olive oil

Method

1. Remove the seeds of a red capsicum and roughly chop a capsicum and chillies
2. Blend all in a blender until smooth, store in a clean jar in the fridge

Lamb Roast with Sliced Garlic in Slits

Sunday Dinner

- Lamb Roast

- Roast Veggies (carrots, turnips, mushrooms, green beans, red capsicum)

Do you trust an ex-Vegan, Asian girl to cook a Sunday roast?

Well, it really isn't that bad, roasts are so easy anyway.  I don't know what the fuss is all about.  Its a "stick it into the oven meal" in the end.  My husband loves it every time.

I only started eating meat last year after 15years of avoiding meat.  Although it was very strange in the beginning, I got used to it pretty quickly and lamb is my favourite meat now.  I like how it is always so moist and doesn't have "beasty" smell.

I like simple cooking, simple always wins.  1.8kg leg of lamb is seasoned with 1.5tsp salt, pepper and sliced garlic in slits.  Cooked in 180˚C oven for 60~70mins on the bed of large chunks of veggies.

Check internal temperature of the meat after 45~60mins and decide how many more minutes it needs cooking.  I also add veggies that don't need a long time to cook at this point, green beans and red capsicum this time.

It was delicious as always.  I made coriander sauce but didn't need it, lamb has so much flavour and roast veggies are so sweet.  I love caramelised roast carrots.  They are divine.

Roast beef, lamb or goat internal temperature and doneness

60˚C Rare

60~65˚C Medium rare

65~70˚C Medium

70˚C Medium well done

75˚C Well done

source