Slow-Cooked Lamb with Lemon & Harissa Sauce - WellBeing Magazine
Tender, falling-apart lamb, infused with flavour, is paired with a tangy, salty, spicy sauce that lifts the flavours to a whole new level.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.
Ingredients
- 2.5kg leg lamb
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tbsp caraway seeds
- 6 cloves garlic, finely chopped
- 3 tsp smoked paprika
- ½-1 tsp cayenne pepper
- 3 tbsp olive oil
- 200g preserved lemons
- 2 tsp lemon zest
- 2½ tbsp olive oil
- 1 tbsp harissa pasta
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