Salt Crusted Moroccan Harissa Lamb

November 07, 2022

Salt Crusted Moroccan Harissa Lamb

Prep time: 15 mins

Cook time: 1 hour

Serves: 10-12



  • 1.5 kg coarse salt
  • 1.5kg flour
  • 975ml water
  • 1 whole leg of lamb (approximately 2½ - 3kg / 5 1/2 – 6 1/2 lb)
  • 1/2 jar Lord & Lion Moroccan Harissa Sauce
  • 1 cup fresh basil leaves



  1. To prepare Salt Crust - knead salt, flour and water together to form a smooth dough and allow to rest for 1 hour.
  2. To prepare the lamb, trim away any thick fat and skin.
  3. Spoon over Lord & Lion Moroccan Harissa Sauce and coat evenly, top with fresh basil leaves
  4. Roll out the salt crust to approximately 8mm (1/3 inch) thick. It should be wide enough to fold over and wrap lamb completely, leaving no holes.
  5. Place onto a preheated baking tray (260°C/500°F). Bake lamb for 45-50 minutes, remove and allow to rest for 10 minutes before breaking the crust. Break crust allowing for a further 15 minutes before serving.


Note to test for whether your lamb is properly cooked through, probe the lamb in the thickest part, it should reach medium rare at 58C/120F, resting it to medium.