Ingredients
Method
1.Place chilli in small heatproof bowl, cover with boiling water, stand 1 hour. Drain chilli, reserve ¼ cup of the soaking liquid.
2.Dry-fry coriander, cumin and caraway in small frying pan until fragrant. Blend or process spices with chilli, reserved liquid, garlic, sugar and tomato puree until mixture is almost smooth. With motor operating, add oil in thin, steady stream, process until harissa forms a smooth paste.
3.Using sharp knife, pierce lamb all over, place in large bowl. Rub remaining harissa over lamb, pressing into cuts. Cover; refrigerate 3 hours or overnight.
4.Preheat oven to 200ºC (180ºC fan forced).
5.Pour enough water into large shallow baking dish to come about 5mm (¼-inch) up the sides, place lamb on oiled wire rack over dish, season. Roast, uncovered, about 1 hour or until cooked as desired. Cover lamb, stand 20 minutes before slicing thinly.
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