Moroccan Harissa Lamb and Couscous

This is a wonderful multifaceted meal which is really fun to eat and can take the place of a traditional Sunday roast. Add some colourful rustic table decorations and a few candles to make dinner a real occasion.

• Ingredients

  Slow cooked Harissa Lamb:

  2 kg leg of lamb

  6 cloves of garlic, crushed

  2 rounded tsp Harissa paste

  2 tsp ground cumin

  1 tsp paprika

  1 tsp salt

  Black pepper

  Couscous:

  250g quick couscous

  Vegetable stock, boiling

  1 tbsp olive oil

  1 tsp salt

  Juice of 2 lemons

  85g chopped parsley

  55g pine nuts, toasted in a dry frying pan

  1 red onion, finely chopped

  4 tomatoes, chopped

  Black pepper

  Serves 6

• Method

  Step 1: With a sharp knife cut the leg of lamb into diamonds, entering the meat to a depth of about 5 mm (¼ inch). Make up a paste with the crushed garlic, Harissa, cumin, paprika, salt and black pepper.

  Step 2: Smear this paste all over the leg of lamb and place in a large plastic bag and marinade in the refrigerator overnight.

  Step 3: Remove the leg of lamb from the plastic bag and place in the AGA half-size roasting tin, lined with Bake-O-Glide.

  Step 4: Slide the tin into the roasting oven on the third set of runners down and roast for 30-45 minutes until browned. Then transfer to the simmering oven, lowest set of runners down, for 4-5 hours to slow cook - It can even be left to cook longer if more convenient for you! Alternatively the lamb can be cooked in the roasting or baking oven when on slumber.

  Step 5: Remove the meat from the oven and allow to rest for 10 minutes. Serve with couscous and flatbreads for a feast.

  Couscous: make up the couscous quantity according to the packet instructions. Place the couscous into a bowl and pour over the boiling stock, add the oil and salt leave to fluff up, then stir with a fork to separate. Meanwhile prepare the other ingredients, then add to the couscous and serve.