A Middle Eastern feast of tender lamb, crispy potatoes and creamy, fragrant hummus – this one is definitely worth bookmarking for a special occasion.
My favourite way to eat is: everything in the middle and dig in. It’s the way I serve up my roast dinners, any kind of curry, often pasta and rice dishes, as well as anything that has numerous elements, like this indulgent little number.
It’s not only because I’m pretty impatient when it comes to the plating up. But I just love that sharing element of food.
My Middle Eastern inspired leg of lamb with cumin roasties and a gorgeous harissa hummus is perfect for communal dining. No need for carving when the lamb just falls away from the bone, so just let everyone stick their fork in and get building those flatbreads.
The potatoes are a total revelation too. Cooked in the lamb fat, still sizzling with all those glorious spices – utterly scrumptious.
So whether it’s the last of our lockdown date nights or you save it for when we’re allowed a social life, this recipe, despite it’s simplicity, is most definitely a showstopper.
And I was really quite proud of this creation, so I’d love to know if you try it. Tag me on Instagram: @properscrumptious
Lots of love, LB x
Middle Eastern Leg of Lamb with Cumin Potatoes and Harissa Hummus
- Food processor
Lamb and Marinade
- 1 half leg of lamb
- 3 tbsp olive oil
- 4 garlic cloves crushed
- 1 tsp cumin
- 1 tsp ginger
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp tumeric
- a very generous sprinkling of salt and pepper
- 200 g maris piper potatoes cut into roastie-shaped chunks
- 1 tbsp cumin seeds
- 400 g can of chickpeas
- 2 tbsp tahini
- 2 garlic cloves
- 8 tbsp water
- squeeze of lemon juice
- salt and pepper to taste
- 2 tbsp rose harissa paste
- fresh coriander and lightly toasted pine nuts for the lamb
- sumac and olive oil for the hummus
Marinating the Leg of Lamb
- In a bowl, mix your olive oil, garlic, marinade spices along with the salt and pepper. Once fully combined, coat your leg of lamb generously with the marinade. Pop the leg in a large bowl or serving dish, cover and refrigerate for a minimum of 2 hours. The longer, the better.
Making the Harissa Hummus
- Drain the can of chickpeas and add to a food processor with the tahini, water, lemon juice, garlic and a pinch of salt. Blitz until you've created a purée. Taste before adding more salt and lemon. Once you're happy, stir in your rose harissa paste. Serve with a drizzle of olive oil and sprinkling of sumac.
Cooking the Lamb and Potatoes
- Pre-heat the oven to 160 degrees Celsius or gas mark 3 . After two, or more, hours of marinating, the lamb is ready to be cooked.
- Transfer the lamb to a roasting dish and pop it in the oven to slowly and gently cook for 4 hours.
- After four hours, take out the lamb and transfer to a plate, serving dish or chopping board to rest. Cover the meat in tin foil and leave to one side. Turn the oven up to 180 degrees or gas mark 4.
- In the roasting tin you used for the lamb, you should be left with all of the juices and leftover marinade. This is what you're doing to roast your potatoes in. Add your chopped potatoes to the roasting tin and coat well. You don't need any further seasoning in there other than a sprinkling of cumin seeds, but these are optional.
- Roast the potatoes for 45-50 minutes, turning regularly.
- Serve the lamb with freshly chopped coriander and lightly toasted pine nuts. Add a side of warm flatbreads and pop into the middle of your table for a truly incredible feast.