In this recipe I have studded the lamb with slithers of garlic, thyme and rosemary sprigs, and then rubbed the flesh with ground cumin, coriander and a little smoked paprika. The meat is cooked over tomatoes with harrisa and onion to create a delicious accompaniment to the meat flavoured by the juices of the lamb.
Prep: 10 minute
Cook: 10 minutes
Prep: 5 minutes
Cook: 5 minutes
Prep: 15 minutes
Cook: 10 minutes