Ingredients
- 400g Greek yoghurt
- 3 tablespoons Harissa paste (we recommend the Alexandra’s Rose Harissa Paste)
- 2 cloves garlic, minced
- 1 cup coriander, finely chopped, plus extra to garnish
- 2.3 kg lamb leg, bone in
- ¼ small red onion, thinly sliced
- 1 tablespoon red wine vinegar
- Handful mint leaves
Method:
The night before you want to cook the lamb mix the yoghurt, harissa paste, garlic and coriander in a small bowl and season well with sea salt. Put the lamb in a large dish or large plastic bag, pour over half the marinade, rub into the meat then cover and leave in the fridge overnight or marinate.
The next day, pre-heat a hooded BBQ to 160°C. Remove the lamb from the fridge, place a wire rack in a deep sided roasting pan then pour cold water until it almost touches the rack. Put the lamb on the rack with a piece of baking paper on top, followed by tin foil, tucking it tight around the edges. Put into the BBQ and roast for 2 ½ - 3 hours or until cooked through. Remove the foil and baking paper, turn up the heat to 200°C and cook for a further 20-25 minutes or until browned. Remove from the BBQ.
While the meat is cooking put the red onion and vinegar in a small bowl and mix well. Leave to pickle.
When the meat is cooked, spoon some of the remaining yoghurt mixture over the meat followed by the onion, extra coriander and the mint leaves then serve with the spinach salad and asparagus.
