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Harissa-Spiced Leg of Lamb with Apricots & Pomegranate Couscous

Tender, melt-in-the-mouth meat is marinated with harissa paste - a delicate medley of floral rose and aromatic spices that work perfectly with both savoury and sweet flavours. Served on a bed of jewelled giant couscous, this dish is both a feast for the eyes as well as the stomach.

Harissa-Spiced Leg of Lamb with Apricots & Pomegranate Couscous

Tender, melt-in-the-mouth meat is marinated with harissa paste - a delicate medley of floral rose and aromatic spices that work perfectly with both savoury and sweet flavours. Served on a bed of jewelled giant couscous, this dish is both a feast for the eyes as well as the stomach.

  • Serves: 8
  • Prepare: 5 Minutes
  • Cook: 3 Hours
  • Difficulty: medium

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

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 LAMB

  • 2.5kg organic leg of lamb (on the bone)
  • 100g rose Harissa paste (we used Belazu Rose harissa paste)
  • ½tbsp garlic purée
  • ½tbsp tomato purée
  • 2 preserved lemons
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tbsp maple syrup
  • generous pinch of salt
  • 1L lamb stock
  • 8 apricots, halved

FOR THE COUSCOUS

  • 500g giant couscous
  • 1 vegetable stock cube
  • 100g dried apricots or raisins
  • 250g pomegranate seeds
  • bunch of coriander, roughly chopped
  • 1 lemon
  • sea salt and cracked black pepper
  • 150g flaked almonds, toasted

Method

  1. Preheat the oven to 180°C / 160°C fan / gas mark 3
  2. In a bowl combine the harissa paste, garlic and tomato purée. Finely chop the preserved lemons into a paste and add to the harissa mix. Sprinkle in the cinnamon and cumin and pour in the maple syrup. Season generously with salt and stir well to combine all the ingredients
  3. With a sharp knife, lightly slash the skin of the lamb before taking half off the harissa marinade (reserve the remaining marinade for the couscous) and rub all over the lamb, ensuring the marinade coats the entire joint
  4. Place the lamb into a large roasting tin and pour the stock around the edge. Tightly cover the lamb with foil and place in the oven for 1 hour. Remove from the oven, pull back the foil, generously baste with the cooking juices before returning the foil and placing back in the oven. Cook for a further 1 hour 45 minutes
  5. Take the lamb out the oven and discard the foil. Baste the leg with any remaining cooking liquid and place the apricot halves in the roasting tin. Cook for a final 15 minutes until the apricots are soft and the lamb meat is easily pulling away from the bone. Leave to rest under a little foil until ready to serve
  6. Whilst the lamb is cooking, make the couscous. Wash and drain the couscous before placing in a large saucepan. Crumble in the vegetable stock cube and pour in 1.5-litres of water. Bring to the boil and cook according to packet instructions before draining and leaving to cool
  7. Add the apricots or raisins to the couscous along with the pomegranate seeds. Sprinkle in 2/3 coriander, reserving the rest for serving and finely grate in the zest of 1 lemon. Add the reserved marinade and stir until all the ingredients are well combined. Season accordingly
  8. When ready to serve, spoon the couscous onto a large serving platter. Transfer the rested meat onto the bed of couscous and finish with the remaining coriander and flaked almonds. Finish by adding the cooked apricots and pulling a little meat away from the bone using a fork.
  9. Allow your guests to dig in and enjoy!
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

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

  • When choosing meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic meat is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats.

  • 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.

  • Lamb refers to young meat, which is tender with a pale pink colour, where as mutton is meat from a sheep that is over two years old, at Coombe Farm Organic, our mutton comes from ewes who've retired from our breeding flock. That means they've grown to maturity naturally, have well-developed muscles and a strong skeleton. All of these things ensure their meat is strongly flavoured (but not 'gamey') and has excellent texture (but isn't stringy). Mutton's a distinctive meat that's having a bit of a renaissance at the moment.

  • 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.