Moroccan Harissa Lamb with Couscous

Michelle Crawford's Ricotta, Pear & Chocolate Donuts

This is a wonderful multifaceted meal that is really fun to eat and can take the place of a traditional Sunday roast. Make it an occasion with Moroccan tableware.


Slow-cooked Harissa Lamb

  • 2 kg (4½ lb) leg of lamb
  • 6 cloves of garlic, crushed
  • 2 rounded tsp Harissa paste
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • Black pepper


  • 250g (9 oz) quick couscous
  • Vegetable stock, boiling
  • 1 tbsp olive oil
  • 1 tsp salt
  • Juice of 2 lemons
  • 85g (3 oz) chopped parsley
  • 55g (2 oz) pine nuts, toasted in a dry frying pan
  • 1 red onion, finely chopped
  • 4 tomatoes, chopped
  • Black pepper

Serves 6


1. With a sharp knife cut the leg of lamb into diamonds, entering the meat to a depth of about 5 mm (¼ inch). Make up a paste with the crushed garlic, Harissa, cumin, paprika, salt and black pepper.

2. Smear this paste all over the leg of lamb and place it in a large plastic bag and marinate in the refrigerator overnight.

3. Remove the leg of lamb from the plastic bag and place in the AGA half-size roasting tin, lined with Bake-O-Glide.

4. Slide the tin into the roasting oven on the third set of runners down and roast for 30-45 minutes until browned. Then transfer to the simmering oven, lowest set of runners down, for 4-5 hours to slow cook. (It can even be left to cook longer if more convenient for you!) Alternatively, the lamb can be cooked in the roasting or baking oven when on slumber.

5. Remove the meat from the oven and allow to rest for 10 minutes. Serve with couscous and flatbreads for a feast.

Couscous: make up the couscous quantity according to the packet instructions. Place the couscous into a bowl and pour over the boiling stock, add the oil and salt leave to fluff up, then stir with a fork to separate. Meanwhile, prepare the other ingredients, then add to the couscous and serve.