Rotisserie Harissa Lamb Leg with Mint and Date Sauce Recipe - Great British Chefs

Ingredients

• 1/2 leg of lamb, butterflied (approx 1kg)
• 8 garlic cloves, peeled
• 2 tsp harissa
• 2 tsp olive oil
• 5 sprigs of fresh thyme
• lemon, zested
• salt
• pepper
• 30g of fresh mint, leaves picked
• 10g of parsley, leaves picked
• 3 Medjool dates, pitted and roughly chopped
• 1/4 tsp ground coriander
• 1 tsp balsamic vinegar
• 80ml of olive oil
• 1 lemon, juiced
• 1kg new potatoes
• 1 tin of chickpeas, drained
• 150g of cherry tomatoes
• 50g of black olives, sliced
• 25g of capers
• 2 tbsp of poppy seeds
• 1 handful of parsley, chopped