Rotisserie harissa lamb leg with mint and date sauce and roast potato salad
by The Kitchen with Great British Chefs
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Ingredients
Fresh Meat
1/2 leg of lamb, butterflied (approx 1kg)
Fruit & Vegetables
8 garlic cloves, peeled
lemon, zested
3 Medjool dates, pitted and roughly chopped
1kg new potatoes
150g of cherry tomatoes
Spices & Dried Herbs
2 tsp harissa
1/4 tsp ground coriander
2 tbsp of poppy seeds
Oils & Vinegars
82 tsp olive oil
1 tsp balsamic vinegar
Salad & Fresh Herbs
5 sprigs of fresh thyme
30g of fresh mint, leaves picked
11g of parsley, leaves picked
Store Cupboard
salt
pepper
1 tin of chickpeas, drained
25g of capers
Delicatessen
50g of black olives, sliced