Harrisa-Rubbed Butterfly Leg Of Lamb & Roasted Sweet Potatoes
Butterfly leg of lamb rubbed with harissa and roasted with crispy sweet potatoes. Perfect for a special dinner, inspired by Ainsley Harriott's recipe.
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Ingredients
- 1 large garlic bulb
- 2 tablespoons harissa paste
- 6 tablespoons Greek strained yoghurt
- 3kg (6 1/2lb) leg of lamb, boned and well trimmed, roughly 5cm (2 inches) thick 675g (1 1/2lb)
- sweet potatoes (orange-fleshed if possible), peeled and cut into 2.5cm (1 inch) chunks
- sea salt
- freshly ground black pepper
- 4 tablespoons olive oil
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