Rose Harissa Spiced Lamb with Cannellini Beans
Try this rose harissa butterflied lamb roast. Spiced with a quick dry rub, then cooked in a warming cannellini bean & vegetable like stew - spiked with ginger and rose harissa. A wonderfully delicious Sunday roast alternative.
Serves 4-6
Effort: Easy/ Moderate
Prep: 15 mins
Cook: 1h 15mins
Gluten free
Ingredients
4 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1.5-2kg butterflied lamb leg
2.5cm/1in piece fresh root ginger, finely grated/ or ginger paste
2 onions, thinly sliced
1 red capsicum, sliced
250ml dry white wine
400g can diced tomato
2 tbsp tomato purée
2 tbsp clear honey
2 tbsp rose harissa paste - Josh & Sue
1/2 lemon, juice and finely grated rind
400g tin cannellini beans, drained and rinsed
salt and freshly ground black pepper
Coriander & natural yoghurt to serve - optional
Instructions
Preheat the oven to 180c/160c fan.
Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb on both sides. Fry in the hot oil for about 5 minutes making sure you brown both sides.
Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil.
Cover with a lid and transfer to the oven to cook for 1 hour. Stir in the beans and return to the oven to cook for 15 minutes with the lid off to reduce the sauce a little.
Remove from the oven and leave to rest for 10 mins before serving. Sprinkle with fresh coriander & a little natural yoghurt if desired.
Hints & tips
Lamb - Butterflied lamb roasts cooker quicker. If you have a bone in lamb roast instead, cook at the same temperature between 25-30 mins per 500g. Example: 1.5kg bone in roast would need around 1.5hours of cooking time - this is for medium rare. Add a little more time if you prefer it more well done.
Easy swaps - Swap the cannellini beans for whatever beans you have on hand, such as butter beans or even chickpeas.
Serving suggestion - Enjoy this roast over mash potato or rice. Crusty bread on the side would be a great addition. You could bulk out the bean stew by adding another can of beans and just serving crunchy greens on the side.
Portion size - Serves 4-6. Leftovers will reheat well.
Storage - Sore in the fridge for 3-4 days. Suitable for freezing.
