Harissa marinated leg of lamb with roasted tomato & bulgur wheat salad

We’ve taken one of our most traditional spring cuts and marinated it with fiery harissa for a simple twist on a classic. Slow-cooked for 3 hours to enhance the flavour and texture of this already tender meat, our roasted lamb will simply melt in the mouth. Pair it with nutty bulgur wheat and tangy feta, then drizzle generously with fresh lemon juice, cutting through the richness of the meat.

3-5 hours

8

Medium

• 2.8kg Field & Flower leg of lamb, bone-in
• 90g harissa paste

For the bulgur wheat salad:
• 500g bulgur wheat
• 400g vine tomatoes
• 200g feta, crumbled
• 8 spring onions, chopped
• 2 tbsp curly leaf parsley, roughly chopped
• 50g pine nuts
• 6 tbsp olive oil (plus 2 tbsp extra for the tomatoes)
• Juice of 2 lemons
• Seasoning to taste

To serve:
• Green salad leaves

1. Begin by marinating your lamb. Remove the joint from its packaging, place into a roasting dish and rub all over with the harissa paste. Cover and leave in the fridge for 1-2 hours.

2. Pre-heat the oven to 160C. Place the lamb into the oven and roast for 30 minutes. After 30 minutes add 300ml of water to the tray and cover lightly with tin-foil. Place back into the oven and roast for 3 hours, basting once or twice during this time. After 3 hours, increase the heat to 180C and cook for 10-15 minutes until the skin is starting to caramelise. Remove from the oven and leave to rest for at least 20 minutes, reserving the pan juices.

3. Meanwhile, prepare your bulgur wheat salad. Place the tomatoes into a roasting dish and cover with 2 tbsp olive oil and seasoning to taste. Roast for 30 minutes until the tomatoes are just starting to burst.

4. Cook the bulgur according to packet instructions, drain and let cool slightly. Once cooled, combine with the lemon juice, spring onions, pine nuts, curly leaf parsley (leaving a little for garnish), 6 tbsp olive oil and seasoning to taste. When ready, serve the bulgur wheat salad with the crumbled feta, roasted tomatoes and remaining parsley on top.

5. Carve your lamb into slices and serve together with the bulgur wheat salad and additional green leaves, drizzling the reserved pan juices over the salad.