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Cold-braised leg of lamb with couscous and harissa in a deep plate, Syrah red wine glass, oriental riad setting

Cold-braised leg of lamb with couscous and harissa

Leg of lamb, slowly braised for hours with ras el hanout, tomatoes, onions and dates until the meat separates from the bone - served cold or lukewarm on fluffy couscous with fiery harissa. This North African-inspired summer dish tastes even better the next day than it does fresh. With its peppery spiciness, dark fruit and Mediterranean depth, the Syrah IGP Pays d'Oc from the Languedoc is the perfect, aromatically harmonious wine partner for this summer classic.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Festive dish, Main course
Cuisine French, Maghreb, oriental
Servings 2 Servings
Calories 780 kcal

Cooking utensils

  • 1 Large casserole with lid (ovenproof)
  • 1 Heavy frying pan (for browning)
  • 1 Bowl (for the spice paste)
  • 1 Medium saucepan (for the couscous)
  • 1 Meat thermometer

Ingredients
  

  • 1 Leg of lamb approx. 1.2 kg, with bone
  • 2 1 tbsp olive oil
  • 2 Onions Roughly diced
  • 4 Garlic cloves pressed on
  • 400 g chopped tomatoes Can
  • 8 Medjool dates pitted
  • 200 ml Lamb stock or vegetable stock
  • Salt black pepper

FOR THE SPICE PASTE:

  • 2 teaspoon ras el hanout
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • 1 teaspoon smoked paprika powder
  • 2 1 tbsp olive oil
  • 1 Tbsp harissa paste
  • Salt

FOR THE COUSCOUS:

  • 200 g Couscous
  • 250 ml hot chicken stock
  • 1 Tbsp butter
  • 1 bunch of fresh mint and coriander
  • Zest of half a lemon
  • Salt

FOR THE SUPPLEMENT:

  • 3 -4 tbsp harissa paste
  • Greek yogurt

Preparation
 

PREPARATION:

  • Preheat the oven to 150 °C.
  • Mix all the ingredients for the spice paste.
  • Pat the leg of lamb dry and rub all over with the spice paste.

COOKING STEPS:

  • Heat the olive oil in a large casserole dish over a high heat.
  • Fry the leg of lamb on all sides for 8-10 minutes until golden brown.
  • Remove and sauté the onions and garlic in the same pan.
  • Add the tomatoes, dates and stock, bring to the boil once.
  • Put the leg of lamb back into the pot, cover with the lid.
  • Braise in the oven at 150 °C for 2.5-3 hours until the meat comes away from the bone.
  • Remove from the oven and leave to cool completely. Ideally, chill overnight.
  • For the couscous: Bring the stock to the boil, pour over the couscous, cover and leave to soak for 5 minutes.
  • Fold in the butter, mint, coriander and lemon zest, fluff up with a fork.

DIRECTIONS:

  • Lift the leg of lamb out of the stock, remove the meat from the bone and roughly chop.
  • Bring the braising stock to the boil and reduce a little.
  • Arrange the couscous on deep plates.
  • Spread the lamb on top and pour in the braising stock.
  • Place a spoonful of harissa and a spoonful of yogurt on top.
  • Garnish with fresh mint and coriander leaves.

SUPPLEMENTS:

  • Greek yogurt with lemon zest
  • Additional harissa paste for self-dosing
  • Flatbread or pita for dunking

Nutritional values per portion

Calories: 780kcalCarbohydrates: 58gProtein: 62gFat: 32g
Keyword Cold braised leg of lamb, Lamb Ras el Hanout wine, Leg of lamb couscous harissa, North African lamb recipe, Summer braised leg of lamb, Syrah Languedoc Lamb
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