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Harissa Marinated Organic Leg of Lamb

A quick and easy marinade to complement an organic leg of lamb. Try placing butterflied on a BBQ.

We loved James Whetlors recipe for his Butterflied Leg of Kid with Preserved Lemon​ so much that we have adapted it for our organic leg of lamb.

Harissa Marinated Organic Leg of Lamb

A quick and easy marinade to complement an organic leg of lamb. Try placing butterflied on a BBQ.

We loved James Whetlors recipe for his Butterflied Leg of Kid with Preserved Lemon​ so much that we have adapted it for our organic leg of lamb.

  • Serves: 8
  • Prepare: 1 Hour
  • Cook: 40 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at Coombe Farm.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Ingredients

FOR THE MARINADE

  • juice of half a Lemon
  • 2x tablespoons of harissa paste 
  • 2x tablespoon of olive oil 
  • 3x crushed garlic gloves
  • 3x bay leaves

FOR THE PRESERVED DRESSING

  • 3x preserved lemons (rind only)
  • 4x tablespoons of olive oil 
  • juice of half a lemon
  • 4 tablespoons of finely chopped coriander and/or parsley

Method

  1. Mix the marinade ingredients together in a wide dish
  2. If your lamb leg is rolled you will need to untie and unroll so it is butterflied
  3. Coat both sides with your marinade, season with the salt and pepper, cover the dish and place in the fridge overnight so the flavours infuse with the meat
  4. Preheat the barbecue or turn your oven to 200c.
  5. Bring the meat to room temperature. Cook the butterflied leg for about 10 minutes on each side for nicely pink, or for longer for more well done meat. If using the over, sear in a pan briefly on each side then leave in the oven for up to 15 minutes
  6. Just before you are ready to serve your marinaded leg of lamb, pop the preserved lemon rind, oil, and lemon juice into a blender and blitz into a coarse paste then stir through the chopped herbs. Smear all over the meat
  7. Cover with foil and leave to rest for 10 minutes before slicing to serve on a crisp salad with a slice of warm herby naan bread
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WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at Coombe Farm.

WHAT IS ORGANIC LAMB?​

All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.

Frequently asked questions

  • Our lambs at Coombe Farm Organic feed on our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs.

  • Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of Coombe Farm Organic's lamb comes from our hardy flock of cross-bred sheep. The breeds we've chosen make the most of our abundant West Country pasture, thriving on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.