Aussie Lamb UK | Lamb Boneless Leg Mini Pita & Harissa Aioli | Aussie Beef & Lamb | UK

Ingredients

• 1.8-2kg boneless leg of lamb
• 2 large bulbs of garlic
• 3 large sprigs of fresh rosemary
• Salt & pepper
• Extra virgin olive oil, for drizzling
• 225ml lukewarm water (40-43°C)
• 1 tablespoon of sugar
• 7g active dry yeast
• 375g plain flour (or enough to form a soft and slightly sticky dough)
• 1 tablespoon extra virgin olive oil
• 10g kosher salt
• 1 whole egg
• 4 cloves of garlic
• 2 teaspoons fresh lemon juice
• 120ml vegetable oil (canola oil)
• 120ml extra virgin olive oil
• 2 shallots
• 60ml rice wine vinegar
• 1 pinch of pepper Kosher salt and ground black pepper
• 1 tablespoon harissa paste (or to taste)