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Harissa Spiced Roast Lamb with Honey Roasted Carrots
Spice up your Sunday roast with this harissa spiced roast lamb recipe
- 2 kg lamb shoulder, boned, rolled and tied
- 1 tbsp harissa paste
- 1 whole lemon, sliced
- 350g carrots, with leafy green tops
- 1 tbsp honey
Total time required
- Preparation time:
- Cooking time:
Use salt and pepper to season.
- 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.