Stuffed Lamb Leg With Harissa by Ben Lippett

Ingredients

• 1 boneless leg of lamb, about 2.5 kg
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp harissa paste
• 1/4 cup pine nuts
• 1/4 cup raisins
• 1/3 cup green olives, chopped
• 1/4 cup fresh mint, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup couscous, cooked according to package directions
• 1 cup hot chicken stock or water
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• 2 tbsp butter
• 300 g tender greens, such as spinach or chard
• 1 garlic clove, sliced

Instructions

1. Heat the oven to 120°C. Pat the lamb dry, season it all over with salt and pepper, then butterfly or open it enough to make a stuffing pocket.
2. Mix the harissa, pine nuts, raisins, olives, mint, onion, and garlic in a bowl, then spread the mixture over the lamb and roll or tie it securely.
3. Heat the olive oil in a large pan over medium-high heat and sear the lamb on all sides for 6-8 minutes total until deeply browned.
4. Transfer the lamb to a roasting tray and roast at 120°C for 40-45 minutes, or until the center reaches 50°C on a digital thermometer.
5. Remove the lamb from the oven and rest it for 20 minutes so the juices settle.
6. Turn the oven up to 250°C and, once fully hot, return the lamb for 8-10 minutes until the outside is crisp and well browned.
7. Meanwhile, make the couscous by pouring the hot stock or water over it, covering for 5 minutes, then fluffing with a fork and stirring in lemon juice, parsley, and butter.
8. Cook the greens in a pan with a little oil and the sliced garlic for 2-3 minutes until wilted and bright green, then serve alongside the lamb and couscous.