Barbecued Harrisa Butterfly Leg of Lamb

Undoubtedly the best barbecue recipe for lamb I have come across and regularly used in the Matthews household. Harissa is a middle eastern type of hot sauce/paste which is made up of  piri piri (type of chilli pepper), serrano peppers,  spices and herbs such as garlic paste, coriander, red chilli powder, caraway as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya, Algeria and works absolutely brilliantly with lamb.

I’ve tried a few different Harrisa pastes but my favourite is Belazu’s rose harrisa which you can pick from Waitrose and Sainbury’s. You’ll need to get the lamb leg butterflied and make sure all the external fat is removed to avoid flare up. If you’re not comfortable doing the butchery yourself  then drop us an email and we can do this for you.