LUKE @ HIGH GRANGE DEVON
There’s nothing quite like the spectacle of a wood-fired rotisserie to elevate your Easter lunch. As the leg of lamb turns slowly over the Somerset Grill’s open fire, the flames gently char the yogurt and harissa marinade, building a rich, spiced crust. Each rotation bastes the meat in its own juices, giving you succulent tenderness inside and a smoky, caramelised finish. It’s a beautiful dance between flame and flavour – the kind of cooking that brings everyone outdoors.
This Easter, why not put a twist on tradition? Inspired by North African flavours and cooked low and slow over beechwood embers, this spiced leg of lamb is a fresh take on the classic Sunday roast. Serve it with roasted carrots, a bed of couscous and pearl barley, and finish with plenty of herbs, toasted nuts and jewel-like pomegranate seeds – a feast fit for new traditions.
Harissa-Spiced Rotisserie Lamb
INGREDIENTS
- 1 whole leg of lamb - about 2.5kg (feeds 8-10)
Marinade
- 1 thumb-sized piece of ginger, minced
- 6 garlic cloves, minced
- 4tbsp yogurt
- 2tbsp harissa
- 1tbsp Ras El Hanout (available in spice section in most superstores)
- Juice of one lemon
SERVED WITH (Portion sizes vary depending of number of servings)
- Pearl Barley
- Giant Couscous
- Herbs - Mint and Parsley
- 150g Pomegranate Seeds
- Pomegranate Molassas
- 100g Pine nuts
- 1/2 Red onion
- Carrots (portion per serving)
- 1/2 a Cucumber
- Juice of a Lime
- 2-3tbsp Olive Oil
METHOD
(The night before)
1. Score the lamb deeply with a sharp knife in diagonal lines to create a diamond effect.
2. Mix the marinade ingredients together of ginger, garlic, yogurt, harissa, Ras El Hanout and Lemon Juice.
3. Massage onto the lamb and leave over night.
(On the day)
4. Light up the ember maker at the back and create a bed of embers. You want a good bed of embers and fire in the ember maker to create heat from base and back. When ready, thread the leg of lamb onto the rotisserie and secure in place. Cook until internal temperature is about 60°C.
5. Whilst cooking, prepare your sides. (carrots can be cooked straight onto the ember rack or dirty cooked in the embers).
6. Boil up some water in a pan on the ember rack, with a sprinkle of salt and cook your pearl barley and giant couscous for roughly 25mins until al dente.
7. Toast some pine nuts in a dry pan over the flames for roughly 2-4 mins keeping an eye on them depending on heat.
8. Make the Pomegranate Salsa by finely chopping the red onion, cucumber and half the herbs and mix in a bowl with the pomegranate seeds, olive oil and lime juice.
9. In a large bowl mix together the pearl barley, giant couscous and pomegranate salsa and spread out on the base of a large serving dish.
10. Once the lamb is cooked to liking, remove from rotisserie and allow to rest. Then slice the lamb off the bone and lie on top of the pearl barley base.
11. Finish by topping with a sprinkle of freshly chopped herbs and a drizzle of pomegranate molasses.
Extra side ideas: warm your favourite flat breads over the embers and create a luxurious green salad.
