Harissa Yoghurt Roasted Leg of Lamb

This harissa yoghurt roasted lamb is bold, tender and full of warm Middle Eastern-inspired flavour. The lamb is coated with a spiced yoghurt marinade made with garlic, herbs, harissa and olive oil, then roasted until the outside forms a rich crust and the inside stays juicy.

It’s perfect for a weekend family roast, Eid table, Sunday lunch or a special dinner with roasted vegetables, salad, bread and yoghurt sauce on the side.

Why You’ll Love This Recipe

  • Big flavour with simple prep

  • Perfect for family gatherings

  • Juicy lamb with a golden spiced crust

  • Great with roasted vegetables, rice, salad or flatbread

  • Leftovers are perfect for wraps, rice bowls or sandwiches

  • Time to Cook: 2 hours 30 minutes minutes
  • Serving: 8
  • Difficulty Level: Medium
Harissa Yoghurt Roasted Leg of Lamb

Ingredients

For Harissa Yoghurt Roasted Leg of Lamb

  • leg of lamb
  • salt
  • black pepper
  • olive oil
  • yoghurt
  • garlic
  • onion
  • ground cumin
  • ground coriander
  • sweet paprika
  • chilli flakes
  • lemon juice
  • fresh parsley
  • Potatoes
  • Carrots
  • Pumpkin
  • Sweet potatoes

Steps for Making

    Prepare the lamb/ Coat the lamb

  1. Pat the lamb dry. Lightly score the surface with a sharp knife, then season well with salt and pepper./ Rub the marinade all over the lamb, pushing it into the cuts. For deeper flavour, cover and refrigerate for a few hours or overnight.

    Make the marinade

  1. Mix yoghurt, harissa, olive oil, garlic, onion, cumin, coriander, paprika, chilli flakes, lemon juice and fresh herbs.

    Bring to room temperature

  1. Remove lamb from the fridge 45–60 minutes before roasting.

    Roast/ Check and rest

  1. Preheat oven to 180°C. Place lamb in a roasting tray. Add vegetables around it if using. Cover loosely with foil for the first hour, then remove foil and continue roasting until the crust is golden and the lamb is cooked to your liking./ Use a meat thermometer for best results. NSW Food Authority lists 63°C with at least 3 minutes resting for medium-rare lamb, 71°C for medium and 77°C for well done. Rest the lamb for 15–20 minutes before slicing.

Nutritional Values

  • Calories: 520 kcal
  • Dietary Fiber: 3.5 g
  • Protein: 48 g
  • Carbs: 12 g
  • Fats: 32 g
  • Sugars: 4 g

* Nutrition information is estimated based on the ingredients used. Values may vary.

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