BUTTERFLIED LEG OF LAMB WITH HARISSA BY LUCY TWEED

Every Night Of The Week is the lovechild of a career-driven Sydney based food stylist and family devoted mum, Lucy Tweed. Lucy’s food M.O. is authentic and straightforward. Her focus is on clean ingredients, supporting local businesses, balancing the diets of her family, deliciousness and of course the necessary hack or shortcut we are all looking for. Rich in warmth, humour, simplicity and visually stunning food photography, Lucy discovered a mass of like-minded people/followers/comrades/friends(!) who relished in her real-time commentary of family, business, relationships, and above all great flavours.

Such is the appeal of Lucy’s signature, a somewhat wayward style, that her Instagram account has grown from a handful of solution seekers to a hefty community of over 26,000, and the first ENOTW book landed on shelves in Aug 2021, and is available for purchase online.

Follow Lucy Tweed of Every Night Of The Week on Instagram or Facebook @everynightoftheweek.

INGREDIENTS

• 1 BUTTERFLIED LAMB LEG

• 1 TBSP TOMATO PASTE

• 1 TBSP HARISSA

• 1 TBSP WHITE WINE VINEGAR

• 1/2 CUP OLIVE OIL

• 1 CLOVES GARLIC

• 4 ROSEMARY SPRIGS, LEAVES ONLY

• 1 HEAD OF GARLIC, HALVED CROSSWAYS 

METHOD

1. COMBINE THE TOMATO PASTE, HARISSA, VINEGAR, OIL, GARLIC CLOVES AND ROSEMARY IN A SMALL FOOD PROCESSOR AND BLEND UNTIL SMOOTH.

2. POUR MARINADE OVER LAMB AND MASSAGE WELL.

3. MARINATE LAMB FOR 1 HR OR OVERNIGHT. 

4. PREHEAT OVEN TO 200ºC AND BAKE LAMB FOR 25MINUTES FOR MEDIUM-RARE (INTERNAL TEMP 60ºC).

5. REST FOR 10 MINUTES. 

6. SLICE THINLY AND SERVE FAMILY STYLE. 

NOTES

EAT WITH PLENTY OF HUMMUS, GREEK YOGHURT, LEMON WEDGES, FRESH OREGANO AND FLATBREADS. CAN ALSO BE DONE ON A BBQ, SEAR OVER HOT FIRST, THEN REDUCE HEAT AND COVER FOR 25 MINS.