SLOW-ROASTED HARRISA LAMB SHOULDER
(Serves 4-6)
INGREDIENTS:
For the lamb: 2tbsp rose harissa paste; 3tbsp ras el hanout; zest and juice of 1 lemon; 5 garlic cloves, peeled; 1tbsp light brown soft sugar; 6 thyme sprigs, leaves picked; 6 rosemary sprigs, leaves picked; 2tbsp almond butter; 2tbsp olive oil; 1.5kg lamb shoulder on the bone
For the couscous: 200g/7oz couscous; Seeds of 1 pomegranate; a small bunch each of mint and flat-leaf parsley, leaves picked and chopped; 5-6 black or green olives, pitted and sliced; 1 tbsp dried oregano; juice of a lemon; salt and black pepper
For the flat breads:
See recipe below left
METHOD:
1. apart from the meat itself into a blender and blitz to a smooth paste to make a marinade.
2. With a knife, make little incisions into the lamb. Rub and massage the marinade into the shoulder until it’s completely covered.
3. Transfer to a roasting tin, cover with foil and place in the fridge overnight (minimum six hours).
4. Put the couscous into a container and pour in 400ml/ about one-and-a-half cups of cold water. Cover bowl and transfer to the fridge. Leave this overnight, too.
5. Remove the meat from the fridge 30 minutes before you start cooking, and preheat the oven to 190 oc/170 oc fan/375f/gas 5.
6. When you’re ready to cook, roast the lamb, still covered with the foil, for four hours, until charred a little on the outside and meat is tender and pulls apart.
7. Make the flatbreads. See recipe, opposite page.
8. Drain the couscous and mix the other couscous ingredients into it. Season with salt and pepper to taste and leave to come up to room temperature.
9. Towards the end of the lamb cooking time, heat a dry frying pan until smoking hot and warm the flatbreads (or heat in a microwave.)
10. Pour the sauce left in the bottom of the roasting tin into a jug.
11. Just let people dig and tear into this lamb sharing deliciousness, with the warmed flat breads, the couscous and the sauce served alongside.