Lamb Tagine

Serves: 6 Time: 07:00 Skill:
Recipe by Roz Mcintosh
INGREDIENTS
  • 1.2 kg leg of Ovation lamb
  • 1 liter Restore beef or chicken bone broth
  • 500 g dried chickpeas (soaked overnight)
  • 2 preserved lemons
  • 275ml jar Harissa paste, we used Sabato
  • 2 tins cherry tomatoes in tomato sauce
Drain the chickpeas and pour into a 30cm X 40cm roasting tray.

Cut the lemons into quarters, scrape away the white flesh, chop the rind and add to the tray.

Pour in the tins of tomatoes.

Make incisions across the lamb and rub generously with the Harissa paste, getting into all the crevices.

Pour the remaining jar of Harissa into the tray and mix well.

Sit the lamb in the tray and pour in the Restore broth, cover tightly with tin foil and place into a cold oven.

Turn the temperature to 160ºC and leave the lamb there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable. (Check the moisture level after 3 hours and add a splash of water if the sauce is looking a little dry.)

For the last 20 minutes of cooking, remove the tin foil, increase the temperature to 220ºC and blast with heat to crisp up the lamb and char the tomatoes.

Check the seasoning before serving and pull the lamb apart using two forks.
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