Butterfly leg of lamb with harissa on roasted new potatoes and onions

This was the amalgamation of a few of my favourite recipes - and my favourite ingredient at the time - Harissa Paste.
The lamb is slow roasted - which I absolutely love - either with leg or shoulder - it really is my favourite way to roast lamb - though it can mean getting up pretty early in the morning to start cooking lunch!
The weights are very flexible, and the style of cooking is very forgiving - so no need to panic if you, or your guests - are running late....

Ingredients:
Leg of lamb 2.5kg - boned and butterflied (keep the bone)
10 banana shallots or 20 round shallots
1kg new potatoes
1 x 135g can harissa ( I used Harissa Du Cap Bon Tunisie - it has a distinctive yellow tin)
1 bulb garlic
60g cold butter cubed
red wine - 1 - 2 glasses to taste
lemon
salt and pepper

Method:

1. Rub the meat all over with the harissa - use the whole tin, and leave to marinade for an hour or two.
2. Preheat the oven to 180 / 350 / Gas 4.
3. Boil the new potatoes for 10 minutes
4. Peel the shallots
5. Place the bone from the lamb in a deep roasting tray - big enough to hold the meat butterflied.
6. Surround the bone with the potatoes and shallots.
7. Lay the marinated meat over the potatoes and roast in the oven for 30-40 minutes.
8. Remove from the oven and drain off any excess fat.
9. Add the garlic cloves, reduce the heat to 120 / 250 / Gas 1, cover the lamb with foil, and return to the oven for 4 1/2 hours.
10. Take out the lamb to rest, take out the vegetables and keep warm.
11. Deglaze the roasting dish with red wine - this will create a wonderful gravy, you have the juices and fat from the meat, the spice from the harissa - and the wine. I took some time to reduce this - and you have to continually taste to get the flavour right adding wine, lemon, salt and pepper to taste. Then add the cold butter to give a wonderful sheen to the sauce.
12. To serve you simply slice the lamb, at this point it is incredibly tender - so it is a cross between slicing and tearing.
13. Serve with the potatoes, onions, garlic and the sauce.
14. I served with green beans, as I think you do need something green to cut through the richness.

I really hope you enjoy this as much as I do!!
Left overs are great in a pilaf or biriani