Vanilla And Harissa Spiked Lamb

For a touch of sweetness use fresh vanilla beans to enhance the flavour of this tender roast lamb.

The ingredient of Vanilla And Harissa Spiked Lamb

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon sea salt
• 1 2 teaspoon caraway seeds
• 2 5kg leg of lamb scored
• 1 tablespoon extra virgin olive oil
• 750ml 3 cups massel chicken style liquid stock
• 1 1 2 tablespoons harissa paste
• 1 tablespoon honey
• 1 vanilla bean split seeds scraped see notes
• baby beetroot leaves or baby kale leaves to serve optional

The Instruction of vanilla and harissa spiked lamb

• preheat oven to 230c 210c fan forced place the coriander cumin salt and caraway in a mortar use a pestle to pound until almost smooth rub the spice mixture over the lamb place the lamb in a roasting pan drizzle with oil roast for 20 minutes or until golden drain off any excess fat
• reduce oven temperature to 170c 150c fan forced combine the stock harissa honey and vanilla seeds and pod in a jug pour around the lamb cover the pan with a large sheet of baking paper and then foil scrunching it around the pan to seal roast for 2 hours 30 minutes remove the foil and paper and roast for a further 30 minutes or until the meat is very tender transfer to a platter cover with foil and set aside for 20 minutes to rest reserve cooking juices
• transfer the reserved cooking juices to a small saucepan simmer over medium low heat for 10 minutes or until the juices are thickened to your liking serve the lamb with the reduced juices and beetroot or kale leaves if desired

Nutritions of Vanilla And Harissa Spiked Lamb

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