Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 3 tablespoons of harissa paste, 3 tablespoons of olive oil, the zest and juice of 1 lemon, 4 cloves of minced garlic, 2 teaspoons of dried oregano, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper.

2. 2

   Add 1.5 kilograms of trimmed lamb chunks to the harissa mixture, tossing well to ensure each piece is thoroughly coated, then cover the bowl and refrigerate for at least 2 hours or overnight.

3. 3

   Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) and in a separate large roasting pan, toss 700 grams of halved baby potatoes and 1 large red onion cut into wedges with the remaining 1 tablespoon of olive oil, salt, and pepper.

4. 4

   Spread the marinated lamb chunks in a single layer over the vegetables in the roasting pan, ensuring even distribution, and arrange the lemon wedges around the lamb.

5. 5

   Roast for 2 hours, flipping the lamb and vegetables halfway through to promote even browning and tenderness.

6. 6

   Stir in 200 grams of pitted Kalamata olives and continue roasting for another 30 minutes, or until the lamb is tender and well-browned and the potatoes are crispy.

7. 7

   Remove the roasting pan from the oven, let the lamb rest for 10 minutes, and then garnish with 0.25 cup of fresh chopped parsley before serving hot.