OVERVIEW
For this dish, I wanted to create something really appealing that you didn’t even realise was good for you! That meant taking out any overly sugary glazes. It meant looking at the harissa and thinking, I don’t want to buy a tube or a pot, I’ll make my own from scratch by roasting red peppers on the barbecue. What I wanted was a dish that’s colourful, engaging and vibrant, and just happens to contain nothing that’s particularly bad for you.
This recipe comes together best using the EGGspander System, which allows you to roast and grill simultaneously. If you don’t have an EGGspander, you can grill all of the elements, but make sure you wrap the beets in foil to stop them burning.
BRINE YOUR LAMB
In a container large enough to accommodate your leg of lamb, combine all the brining ingredients. Submerge the lamb and leave to brine in the fridge for 24 hours. After 24 hours remove the meat from the brine and pat dry.
Make the mint yoghurt by finely chopping the mint and garlic until almost a paste, then combining with the kefir and yoghurt. Season to taste then place in the fridge until you’re ready to serve.
SET UP YOUR EGG
Set up your EGG for both direct and indirect cooking, using the EGGspander System. Install the ConvEGGtor Basket with Half Moon Baking Stone bottom left, Half Moon Stainless Steel Grid top left and Cast Iron Half Moon Searing Grid top right. Your target temperature is 200-220°C.
As the EGG comes up to temperature, start cooking the beetroots for the pickle by placing them on the grid above the Baking Stone to roast. They’ll stay there for around 2 hours, until soft when pierced by a knife.
MAKE YOUR HARISSA
When the EGG is up to temperature, grill the peppers on the Cast Iron Searing Grid above the direct heat for 15-20 minutes, turning frequently. Leave to cool for a few minutes then peel off and discard the skin.
Roughly chop the flesh of the peppers then place in a food processor with the rest of the harissa ingredients, except for the olive oil. Blitz while slowly adding the oil until a thick paste is formed.
GRILL YOUR LAMB
Cover the lamb with harissa, using your hands to spread it evenly all over. Place the lamb over the direct heat to grill. Sear it all over, then close the Dome and cook for roughly 10 minutes on each side. If it starts to take on too much colour, move the lamb to the indirect side to roast. You’re looking for an internal temperature of 55-58°C for medium rare.
Allow the lamb to rest for 10-15 minutes before serving. While resting, grill the carrots.
When the beetroots are cooked through, quarter them, add to a bowl and dress with red wine vinegar, olive oil, salt and pepper.
Slice the lamb, then serve with the carrots and beets, topped with the mint yoghurt and a scattering of sea rosemary.
