Butterflied harissa lamb with white bean and feta puree

Spiced lamb slices resting on a bed of creamy white bean puree, scattered with spiced herb gremolata.
Spiced lamb slices resting on a bed of creamy white bean puree, scattered with spiced herb gremolata. Photo: Katrina Meynink

Save your leftovers and turn them into this lamb and quinoa salad.


1 x butterflied leg of lamb (at least 1.5kg), room temperature

2 to 3 tbsp harissa, or to taste (we used 3 tbsp Christine Manfield's harissa relish)

2 tbsp Greek yoghurt

2 cloves garlic, crushed

zest and juice of 1 lemon

White bean puree

1 tbsp olive oil

2 cloves garlic, crushed

pinch chilli flakes

2 x 400g tins white beans, rinsed and drained

2 tbsp chopped parsley

2 tbsp chopped coriander

2 tbsp lemon juice (or more to taste)

75g tahini paste

¼ cup olive oil

salt and pepper

Quick salad

1 x 250g punnet cherry tomatoes, quartered

3 tbsp feta

¼ cup parsley leaves, roughly chopped

¼ cup coriander leaves, roughly chopped

pinch chilli flakes


1. Preheat oven to 200C. Combine the harissa, yoghurt, garlic and lemon zest and juice in a large bowl. Add the lamb, season, and rub the marinade all over the lamb using your hands. Set aside for 30 minutes to allow the flavours to infuse.

2. Place the marinated lamb in a large roasting pan on top of a wire rack. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes, loosely covered with foil, in a warm place.

3. While the lamb is resting, prepare the white bean puree by adding the oil, garlic and chilli flakes to a small non-stick frying pan over medium heat. Cook until fragrant before adding the white beans. Once the beans are completely warmed through, add to a blender with the remaining ingredients. Blitz until a thick paste forms. If the puree is too thick, thin it out with a little water or extra olive oil.

4. For the salad add the parsley, coriander, olive oil, garlic and pinch of chilli flakes to a blender and blitz into a dressing-like consistency. Season and set aside.

5. To serve, carve the lamb. Spread the white bean puree onto a serving plate and top with sliced lamb. Scatter over tomatoes and feta, and finish with the gremolata-style dressing.