Instructions

1. Mix the Harissa & tomato purée with the spices, then rub the lamb with the mixture. You can marinate it for a couple of hours, even overnight - or just rest until the oven is up to temperature.
2. Turn the oven on, set the temperature to 180°C.
3. Cut the garlic bulb in half, the lemon into 4 slices. Lay these in a roasting tin. Put the lamb on top, season with salt& pepper.
4. Roast in the oven for 20 minutes, then take the tin out. Lower the temperature of the oven to 150°C.
5. Pour the wine in the tin, then cover the dish with foil.
6. Put the tin back in the oven and bake for approx. 90 minutes, depending on how well cooked you like your lamb( do a skewer test).
7. Rest the lamb on a plate for 10 minutes (wrap it with foil and tea towel to keep warm) while you prepare the side dishes to serve.
8. Drain the lamb’s cooking jus into a small jug (or make gravy if preferred)
9. Carve the lamb and serve with side dishes. Pour over the jus/gravy and scatter some fresh herbs on the top.