Mark Best’s Roast Lamb with Salt Roasted Potatoes and Harissa

Recipe Information

Preparation time
35 minutes
1 hr


  • 1 rack of Margra lamb or loin [on the bone], fat cap on
  • 2 tsp salt flakes
  • 1 bunch fresh chicory
  • 2 tsp olive oil
  • 1tsp wine vinegar
  • 12 kipfler potatoes
  • 250 g sea salt

For the harissa:

  • 4 red capsicums
  • 1 small purple onion diced
  • 3 long red chilies
  • 6 garlic cloves peeled and diced
  • 50 ml extra-virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tsp cayenne pepper
  • 1 tsp fine salt
  • 1 tsp freshly ground black pepper


The key to delicious roast lamb is seasoning it with enough salt - Mark recommends 2% of the weight of the lamb. It might seem like a lot but it makes all the difference!

  1. Blacken the skin of the capsicums and chillies over a gas flame or by using a blowtorch.
  2. When the skins are completely charred, put the capsicums in a container with a tight-fitting lid to steam.
  3. When cool, rinse away the skins under running water and pat dry. Remove the stems and seeds. Cut the capsicums and chilli into even-sized pieces.
  4. In a frying pan over low heat, sweat the shallot, chillies and garlic in the olive oil until slightly browned and soft. Stir in the spices and salt.
  5. Add the capsicum to the pan and cook until it has softened and most of the liquid has evaporated.
  6. Transfer the mixture to a blender or food processor and process until smooth.
  7. Season the lamb fat liberally with the salt.
  8. Roast at 180º fat side up until the loin reaches 55c on the bone for around 45 minutes. Rest in a warm place for 15 minutes prior to carving.
  9. Wash the potatoes in cold water. Roll in the salt to cover completely and place carefully into a casserole dish.
  10. Roast at 180º for 1 hour.