Salt Crusted Moroccan Harissa Lamb

November 07, 2022

Prep time: 15 mins

Cook time: 1 hour

Serves: 10-12

 

Ingredients

• 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

 

Method

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.

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