Slow-cooked harissa lamb Slow-cooked harissa lamb

Create your best Easter menu yet with delicious ideas inspired by recipes and flavours from around the world.


Serves 6-8


5 hrs 15 mins


  • 2kg boneless lamb leg
  • 1 tbs ras el hanout
  • 2 tbs olive oil
  • 1 head garlic, halved
  • 2 red onions, cut into quarter wedges
  • 1 cup red wine
  • 2 tsp harissa
  • 1 tbs honey
  • 50g butter, cubed
  • 1 tbs red wine vinegar
  • Green beans and roast potatoes, to serve


Preheat the oven to 160°C (140°C fan-forced). Unwrap the lamb, place it on a plate in the sink and rinse with cold water. Pat the lamb dry with paper towel and place it on a chopping board. Remove the elastic trussing and tie up the lamb firmly with several pieces of kitchen string. This will ensure the lamb cooks evenly.
Place the ras el hanout spices in a roasting dish with 2 teaspoons of sea salt flakes and roll the meat in the spice mixture. Place it fat-side up and drizzle with oil, then arrange the garlic and onion wedges around the lamb and pour the wine over the onion. Cover the roasting dish with baking paper and foil, using two pieces of foil folded together if you need to get a good seal.
Slow cook the lamb in the preheated oven for 5 hours or until tender. Once cooked, transfer the meat and onions to a serving dish and cover with the foil, reserving the pan juices.
Pour the reserved pan juices into a large jug and skim off most of the fat using a spoon. Pour the remaining pan juices into a wide frying pan and boil for 10–15 minutes or until reduced by half. Add the harissa, honey and butter and red wine vinegar and stir until combined. Season the jus to taste and serve with the lamb, beans and potatoes.

Originally published in The Costco Connection, Mar/Apr 2024. Pick up the latest copy at your local warehouse or read it online.