A great alternative to the traditional Sunday roast, this spicy version uses Harissa, the red pepper chilli paste from North African cooking.

If you can get hold of it, Hogget (a lamb that has been a year on pasture) is great to use for this dish.



100g soft brown sugar
1 tsp each of, coriander, cumin and fennel seeds
1 small bunch of coriander
5 cloves of garlic
200g red chilis
100ml of olive oil
1 leg of lamb/hogget (about 2kg)
1kg peeled new potatoes


Dry fry all the spices for a couple of minutes.

Add the chillies, coriander, garlic, spices, brown sugar, and  50 ml of olive oil to a blender, blend it to a smooth paste.

Rub the paste over the lamb leg and leave overnight in the fridge.

Remove the lamb from the fridge and let it come up to room temperature.

Then place it into a large oven proof dish, cover with foil and put in the oven at 150 degrees C for about 3 hours.

Remove the foil and add the peeled new potatoes, give it a good shake to make sure the potatoes are covered in the juices and lamb fat.

Put it back in the oven until the potatoes are cooked through.

When cooked, rest for 15 minutes and serve hot.

Make sure you pour all the lovely juices over the top, enjoy!