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Harissa lamb traybake

It’s useful to have some reliable yummy recipes for midweek family suppers or laid-back weekend meals. This Harissa lamb traybake ticks all the boxes – very easy to prepare, then the oven does the work for you. Most importantly its’ super tasty and not too spicy (so kids can enjoy it too). Although it’s a one-tray dish, I like serving some salad on the side. My favourite is thisMoroccan green saladwhich goes really well with it.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g lamb joint boneless
  • 350 g potatoes
  • 1 red onion
  • 1 bell pepper red or yellow
  • Juice of one lemon
  • 1 Tbsp Harissa paste
  • 1 handful of cherry tomatoes or 2 medium tomatoes choppped
  • 1 handful black olives pitted
  • 2 Tbsp chopped herbs of your choice s mint, parsley or coriander leaves

Method
 

  1. Preheat the oven to 200°C.
  2. Slice the potatoes into 1 cm rings. Slice the onion into thin wedges. Slice the bell pepper into thin strips.
  3. Lightly grease a large baking tray with olive oil, then cover the base with the potatoes, pepper and onion slices. Drizzle with olive oil and season with salt and pepper.
  4. Put the lamb on top of the veggies, rub the harissa paste all over it then season with salt &pepper.
  5. Drizzle the lemon juice all over the dish then bake for 45-55 minutes, depending on how well cooked you like your lamb. Turn the veggies over and baste them (and the lamb!) with the cooking juices at least once. Add the tomatoes and olives after half an hour of baking.
  6. When the lamb is cooked to your liking, transfer it to a plate to rest and finish off cooking the veggies if they’re not ready yet.
  7. When the veggies are cooked through and look golden, carve the lamb and serve with the vegetables. Scatter the fresh herbs all over.