Studding the lamb with garlic and smearing with the harissa the day before helps to improve the flavour. This is well-cooked lamb that is tender with gorgeous autumnal vegetables and an instant sauce.
Using a sharp knife, cut slits all over the lamb leg and insert the garlic. Rub with the Culley’s harissa and put into the fridge overnight to marinate.
Preheat the oven to 200°C.
In a roasting dish scatter over the onions, sprinkle with some sea salt and oregano, then repeat the layers with the eggplant and tomatoes. Put the lamb on top of the vegetables, season with salt and pepper then put into the oven.
After 30 mins turn down the heat to 160°C and cook for 2½ hours until the meat is tender and the vegetables have softened to a sauce-like consistency. If the meat is browning too quickly, loosely cover with baking paper for the remainder of the cooking time.
Remove from the oven and allow to rest for at least 20 mins. Scatter with the coriander, pistachios and pomegranates to serve.
1 easy carve leg of lamb
3 cloves garlic, cut into slivers
¼ cup Culley’s harissa paste
2 red onions, cut into wedges
2 tablespoons oregano, chopped
2 eggplant, sliced
500g (approx. 4-5) tomatoes, thickly sliced
2 tablespoons coriander, chopped
2 tablespoons pistachios, chopped
pomegranate arils (optional)