Harissa-Spiced Leg of Lamb with Apricots & Pomegranate Couscous
Tender, melt-in-the-mouth meat is marinated with harissa paste - a delicate medley of floral rose and aromatic spices that work perfectly with both savoury and sweet flavours. Served on a bed of jewelled giant couscous, this dish is both a feast for the eyes as well as the stomach.
Harissa-Spiced Leg of Lamb with Apricots & Pomegranate Couscous
Tender, melt-in-the-mouth meat is marinated with harissa paste - a delicate medley of floral rose and aromatic spices that work perfectly with both savoury and sweet flavours. Served on a bed of jewelled giant couscous, this dish is both a feast for the eyes as well as the stomach.
- Serves: 8
- Prepare: 5 Minutes
- Cook: 3 Hours
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Ingredients
For The Lamb
- 2.5kg organic leg of lamb (on the bone)
- 100g rose Harissa paste (we used Belazu Rose harissa paste)
- ½tbsp garlic purée
- ½tbsp tomato purée
- 2 preserved lemons
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbsp maple syrup
- generous pinch of salt
- 1L lamb stock
- 8 apricots, halved
For The Couscous
- 500g giant couscous
- 1 vegetable stock cube
- 100g dried apricots or raisins
- 250g pomegranate seeds
- bunch of coriander, roughly chopped
- 1 lemon
- sea salt and cracked black pepper
- 150g flaked almonds, toasted
Method
- Preheat the oven to 180°C / 160°C fan / gas mark 3
- In a bowl combine the harissa paste, garlic and tomato purée. Finely chop the preserved lemons into a paste and add to the harissa mix. Sprinkle in the cinnamon and cumin and pour in the maple syrup. Season generously with salt and stir well to combine all the ingredients
- With a sharp knife, lightly slash the skin of the lamb before taking half off the harissa marinade (reserve the remaining marinade for the couscous) and rub all over the lamb, ensuring the marinade coats the entire joint
- Place the lamb into a large roasting tin and pour the stock around the edge. Tightly cover the lamb with foil and place in the oven for 1 hour. Remove from the oven, pull back the foil, generously baste with the cooking juices before returning the foil and placing back in the oven. Cook for a further 1 hour 45 minutes
- Take the lamb out the oven and discard the foil. Baste the leg with any remaining cooking liquid and place the apricot halves in the roasting tin. Cook for a final 15 minutes until the apricots are soft and the lamb meat is easily pulling away from the bone. Leave to rest under a little foil until ready to serve
- Whilst the lamb is cooking, make the couscous. Wash and drain the couscous before placing in a large saucepan. Crumble in the vegetable stock cube and pour in 1.5-litres of water. Bring to the boil and cook according to packet instructions before draining and leaving to cool
- Add the apricots or raisins to the couscous along with the pomegranate seeds. Sprinkle in 2/3 coriander, reserving the rest for serving and finely grate in the zest of 1 lemon. Add the reserved marinade and stir until all the ingredients are well combined. Season accordingly
- When ready to serve, spoon the couscous onto a large serving platter. Transfer the rested meat onto the bed of couscous and finish with the remaining coriander and flaked almonds. Finish by adding the cooked apricots and pulling a little meat away from the bone using a fork.
- Allow your guests to dig in and enjoy!
Other recipe ideas
26/05/22 Recipe
Lamb Shoulder Roasted in Freekeh & Peas
Roast lamb shoulder is a super easy cook that's almost impossible to ruin, with just a little seasoning needed
04/04/22 Recipe
Slowed Cooked Lamb Shanks in a Red Wine Sauce
Use our succulent organic lamb shanks to create the perfect comfort meal for those inevitable rainy days
25/02/21 Recipe
Roast Leg of Lamb with Wild Garlic Salsa Verde
Pair our sublime leg of lamb with wild garlic salsa verde for a different take on the classic Easter dish.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Frequently asked questions
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When choosing meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic meat is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats.
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Our lambs are sourced from local farms and thrive on a diet of grass as well as clover and herbs.
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Lamb refers to young meat, which is tender with a pale pink colour, where as mutton is meat from a sheep that is over two years old, at The Organic Butchery, our mutton comes from ewes who've retired from the breeding flock. That means they've grown to maturity naturally, have well-developed muscles and a strong skeleton. All of these things ensure their meat is strongly flavoured (but not 'gamey') and has excellent texture (but isn't stringy). Mutton's a distinctive meat that's having a bit of a renaissance at the moment.
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When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of The Organic Butchery's lamb comes from our trusted local suppliers. They thrive on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.