MERGUEZ-SPICED LAMB WITH ROOT VEG MASH

*Delicious - just make sure don't use too much harissa paste if using a smaller piece of lamb because it will be a bit spicy. Mash is amazing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If possible, marinate your lamb the night before - it will taste so much better. To make the marinade, place a small frying pan over a medium heat and toast your cumin, coriander and fennel seeds for 2-3 minutes, until fragrant and just turning golden. Remove from the heat and crush with a pinch of salt using a pestle and mortar.

Step 2

Transfer to a small bowl and add the cinnamon, garlic, harissa paste and half the lemon juice.

Step 3

With a small knife, make some incisions all over the meat and then with your hands, take the paste and rub into the lamb. Wrap the marinated lamb in glad wrap or place in a dish and cover, then put in the fridge for at least 3 – 4 hours.

Step 4

When you're ready to roast, preheat the oven to 160°C and take the lamb out of the fridge to bring it up to room temperature. Place the lamb in a deep-sided roasting tin, season, cover with foil and put in the oven. After 2 hours, remove from the oven and pour 200ml of water into the tin. Place back in the oven for another 2 hours.

Step 5

Meanwhile, make the mash. Place the potato and carrots in a large pan of salted boiling water and cook for 10 minutes, then add the sweet potatoes and cook for another 10-15 minutes, until tender. Drain and mash with butter, the ground cumin and maple syrup. Set aside.

Step 6

Remove the lamb from the oven - if the meat easily pulls away from the bone, it's ready. Turn up the oven to 200°C and remove the foil. Baste the lamb in its juices and let the skin crisp up for 10-15 minutes.

Step 7

Warm through the mash by adding a sprinkling of water to the pan and placing over a low heat, stirring to make sure it doesn't catch. Season and serve with the lamb and some steamed greens.