4 tbsp rose harissa (I use Belazu)
1.5 kg leg of lamb, on the bone (to stop it shrinking)
600 g plain flour
8 sprigs of rosemary (leaves stripped and finely chopped)
450 g fine sea salt
260-300 ml cold water
90 g egg whites (from about 3 large eggs)
Smear the rose harissa over the lamb, cover and (ideally) leave overnight in the fridge. The next day, remove the lamb from the fridge and allow to reach room temperature (this could take a couple of hours, depending on the temperature of your kitchen).
Place the flour, rosemary, salt, water and egg whites in a large bowl, and mix together to form a soft dough. Knead briefly, then wrap in clingfilm and leave to rest in the fridge for 30 mins.
Heat the oven to 190 C (170 C fan).
Heat a heavy pan on a medium-high heat and brown the lamb all over (or use a barbecue). Allow the lamb to cool before you attempt to cover it with the dough, or the dough will start to tear apart.
Roll out the dough to a thickness of about 5 mm, and large enough to fully cover the lamb (NB photo is just for example, as I’d forgotten to sear the lamb at that stage!). Wrap up the lamb and pinch together or patch up any holes, then place in a roasting tin.
Roast the lamb for 1 hour, then remove from the oven and allow to rest for 30 minutes (still inside the dough).
When ready, crack open the dough and carve.
You could serve with rose harissa mixed with roasted cherry tomatoes, thick Greek yoghurt or labneh, and a salad of Jersey Royal potatoes, charred asparagus, beans and olives.