Lamb with Harissa Fig & Plenty Lentils

Name: Lamb with Harissa Fig & Plenty Lentils
Yield: Serves 8
Ingredients: 4 tbsp coriander, chopped; 1½ tsp ground coriander; 4 tbsp mint, chopped; 2 cup baby spinach, shredded; salt and black pepper to taste; 4 tsp olive oil; 4 tsp Red Harissa paste (see recipe); 1 tbsp vegetable oil; 1½ tsp ground cumin; 1 large onion, diced; 2 tbsp dark brown sugar; 6 tsp runny honey; 2 tbsp water; juice of ½ lemon; juice and zest of 1 lemon; 1 cup full-cream yoghurt; 2 garlic cloves, minced; 8 figs; a deboned, butterflied leg of lamb (about 2.5 kg); 3 tbsp olive oil; 2 cups cooked lentils

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

If you are lucky enough to have a fig tree, this dish would be particularly apt for a late summer dinner. Although figs are sexy, you could use apricots in a similar way or omit the fruity aspect altogether and just use the harissa paste. The Plenty Lentils have their origin in the eponymous book by Yotam Ottolenghi.

Ingredients

a deboned, butterflied leg of lamb (about 2.5 kg)
8 figs
6 tsp

Dinner
Gluten-free
Summer

Method

Prepare the leg of lamb as in the recipe. While the lamb is roasting prepare the lentils. You could also prepare the dressing a good few hours in advance, adding the yoghurt at the very end.

Place the lentils in a large mixing bowl and season with salt, pepper and olive oil. Fry the onion in the vegetable oil over medium-high heat. When the onions beco