Rose Harissa Shredded Leg of Lamb

Rose Harissa Shredded Leg of Lamb

Pre Time: 10min

Cooking Time: +-6hrs

Feeds How Many –  6

Ingredients

• 1 x Karoo Leg of Lamb – Ryan Boon Meats
• Rose Harissa Paste
• Smooth Apricot Jam – I used Onion Relish – See why in cooking method.
• 5 x crushed garlic cloves
• Fresh Thyme & Rosemary
• 2 x Sliced Red Onions
• 1 x Packet small baby carrots
• Salt and Pepper
• Fresh Humus – from your local deli
• Cubed fresh salad – Tomato, Onion, Feta and cucumber
• 1 x Pack pre made Feteer Breads

Prep the Lamb with your ingredients

How To Do It

Low and slow meat dishes are best served in the bush. And this Karoo Leg of Lamb was no exception.

Braaiied in the Weber for nearly 7 hours it gave the family ample time to soak in the African sunset and sounds.

Of all the Sunday lamb roasts this is my favorite and I’ve done it a number of times. This time with a twist, which worked in my favour. I left one of the key basting ingredients, my smooth apricot jam, at home in Jozi. Being in the bush I had to improvise and that is the beaut part of open fire cooking. Work with what you have available. So, I eyed and used what my wife had packed in for the post meal cheese board, Kings Preserve’s Onion Relish. Perfect replacement.

Place in Braai dish, indirect method in Weber

Pre Heat Feteer bread over open coals

Rest for 10minutes prior to pulling apart

 Pour remaining juices over pulled Lamb

Serve with your choice of red

I placed my frozen leg of lamb on a bed of sliced red onions and baby carrots. Covered the lamb in a mixed basting of the onion relish and Rose Harissa. Added the crushed garlic, Fresh Thyme and Rosemary.

Closed the lid and placed it in the Weber, Indirect heat and left it for 6 hours. Remove the lid for the last 45minutes. Monitor the ambient temperature and ensure a consistent 140degrees is maintained. If not, add more lump wood charcoal.

Once done I removed the dish from the weber and rested the lamb for 10minutes. Pulled out the bone with ease and shredded the lamb. Amazing. Once shredded, I poured the remaining juices from the dish and mixed it into the shredded lamb.

Take the feteer bread, heat them over open coals, add some Humus, cubed fresh garden salad, your Shredded Rose Harissa Lamb and enjoy.

Add some fresh garden salad and enjoy

Ranger Tip

Why a frozen leg of lamb? This is a longer style of cooking but I find that by not adding any liquid to the meat in the preparation stage, the meat cooks slower and remains moist throughout the cook. Try it out, you’ll be amazed.