Leg of Welsh Lamb with harissa and almond pilau rice


  1. Pre-heat oven to Gas 4, 180ºC, 350ºF.
  2. Weigh the joint and work out the cooking time using these timings - Cooking times: Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes. Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes..
  3. Place leg of lamb in roasting pan. Spread the harissa paste all over the lamb and drizzle with oil. Roast, basting occasionally. If the harissa starts to catch fire – lightly cover the lamb with foil.
  4. About 30 minutes before the end of cooking add the carrots & place around the joint – coat in any of the juices.
  5. Place all the ingredients (except the almonds & fresh coriander) for the pilau in a large saucepan of boiling water.
  6. Cook according to pack instructions until rice is tender.
  7. Drain the rice and stir through almonds and fresh coriander.
  8. Allow the joint to rest before carving – Serve thickly sliced with carrots and almond pilau rice. It's a taste of North Africa, reared in Wales.

Recipe Information

Serves 4
Calories 620 kcals
Cooking Time


  • 1 leg of Welsh Lamb
  • 30ml (2tbsp) olive oil
  • 30g (2tbsp) harissa paste
  • 2 cloves garlic, crushed
  • 10 baby carrots, scrubbed

Pilau Rice:

  • 300g (10oz) easy-cook long grain rice
  • 5g (1tsp) dried coriander
  • 5g (1tsp) cumin seeds
  • 5g (1tsp) cinnamon
  • 10g (2tsp) turmeric
  • pinch of chilli flakes
  • 25g (1oz) toasted flaked almonds
  • 30g (2tbsp) fresh coriander, chopped

Nutrition Information

  • Calories 620 kcal
  • Energy 2604
  • Fat 26g
  • Saturates 6.1g
  • Salt 0.8g
  • Iron 5.7g
  • 5-a-day 0.5