Serves: 6

Ingredients

• 2kg lamb leg, bone-in 
• 3 dried New Mexico chillies, Guajillo chillies, or Chipotle chillies
• 100g jarred roasted red peppers, drained and rinsed
• 1 tbsp tomato paste
• 2 large garlic cloves, peeled
• ½ tsp caraway seeds, toasted and ground
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper
•  salt, to taste
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp olive oil

Prep Time: 40 minutes

Marinate Time: minimum 4 hours

Cook Time: 40 minutes

Method

1. To prepare the dried chillies, place in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chillies are tender and re-hydrated. Drain and remove the stems and seeds.
2. To make the harissa paste, combine the chillies with all remaining ingredients except the lamb leg in a large processor fitted with a blade. Blend until smooth, stopping to  scrape down the sides of the food processor until you reach a paste-like consistency. Taste and adjust the seasoning to your liking (the harissa paste will deepen in flavour as it sits in the fridge).
3. Make diagonal slashes on the lamb leg and cover in the marinade, making sure to rub the marinade into the slashes. Wrap the lamb leg in plastic wrap and place in the fridge for at least 4 hours or overnight. Refrigerate the remaining marinade.
4. Remove the lamb leg from the fridge a couple of hours before cooking to bring it to room temperature.
5. Skewer the lamb leg along the bone shank-first, and place two foil wrapped potatoes at the end to avoid the lamb slipping down the skewer. Wrap the whole skewered leg in foil.
6. Lower into the Doori once the temperature is in the red zone on the temperature gauge.
7. Cook for approximately 40 minutes before removing the foil and cooking for a further 10-15 minutes (or to your liking) until nicely charred.
8. Rest for 20-30 minutes wrapped in foil before carving and serve with cous-cous and yoghurt sauce.