Preheat oven to Gas 4, 180ºC, 350ºF. Weigh the joint and work out the cooking time using timings below.
Place leg of lamb in roasting pan. Spread the harissa paste all over the lamb and drizzle with oil. Roast, basting occasionally. If the harissa starts to catch fire – lightly cover the lamb with foil.
About 30 minutes before the end of cooking add the carrots and place around the joint – coat in any of the juices.
Place all the ingredients (except the almonds and fresh coriander) for the pilau in a large saucepan of boiling water. Cook according to pack instructions until rice is tender. Drain the rice and stir through almonds and fresh coriander.
Allow the joint to rest before carving – Serve thickly sliced with carrots and almond pilau rice.
Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.