Butterflied harissa lamb with white bean and feta puree

Name: Butterflied harissa lamb with white bean and feta puree
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: Mediterranean
Ingredients: 1 x butterflied leg of lamb (at least 1.5kg), room temperature; 2 to 3 tbsp harissa, or to taste (we used 3 tbsp Christine Manfield's ); 2 tbsp Greek yoghurt; 2 cloves garlic, crushed; zest and juice of 1 lemon

Katrina Meynink

April 3, 2019

Spiced lamb slices resting on a bed of creamy white bean puree, scattered with spiced herb gremolata.Katrina Meynink

Time:1-2 hoursServes:4-6

Save your leftovers and turn them into this lamb and quinoa salad.

Ingredients

1 x butterflied leg of lamb (at least 1.5kg), room temperature
2 to 3 tbsp harissa, or to taste (we used 3 tbsp Christine Manfield's harissa relish)
2 tbsp Greek yoghurt
2 cloves garlic, crushed
zest and juice of 1 lemon

White bean puree

1 tbsp olive oil
2 cloves garlic, crushed
pinch chilli flakes
2 x 400g tins white beans, rinsed and drained
2 tbsp chopped parsley
2 tbsp chopped coriander
2 tbsp lemon juice (or more to taste)
75g tahini paste
¼ cup olive oil
salt and pepper

Quick salad

1 x 250g punnet cherry tomatoes, quartered
3 tbsp feta
¼ cup parsley leaves, roughly chopped
¼ cup coriander leaves, roughly chopped
pinch chilli flakes

Method

Step 1
Preheat oven to 200C. Combine the harissa, yoghurt, garlic and lemon zest and juice in a large bowl. Add the lamb, season, and rub the marinade all over the lamb using your hands. Set aside for 30 minutes to allow the flavours to infuse.
Step 2
Place the marinated lamb in a large roasting pan on top of a wire rack. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes, loosely covered with foil, in a warm place.
Step 3
While the lamb is resting, prepare the white bean puree by adding the oil, garlic and chilli flakes to a small non-stick frying pan over medium heat. Cook until fragrant before adding the white beans. Once the beans are completely warmed through, add to a blender with the remaining ingredients. Blitz until a thick paste forms. If the puree is too thick, thin it out with a little water or extra olive oil.
Step 4
For the salad add the parsley, coriander, olive oil, garlic and pinch of chilli flakes to a blender and blitz into a dressing-like consistency. Season and set aside.
Step 5
To serve, carve the lamb. Spread the white bean puree onto a serving plate and top with sliced lamb. Scatter over tomatoes and feta, and finish with the gremolata-style dressing.