MOROCCAN MECHOUI LAMB WITH HARISSA, PRESERVED LEMON & GOAT’S CURD

1 shoulder of lamb, about 2kg,

skin on, but fat trimmed

4T olive oil

200g goat’s curd or fresh soft

goat’s cheese

150g harissa, plus 50g for serving 20g fresh coriander

2T finely chopped

preserved lemon

2T ground cumin

1. Heat the oven to 250°C/fan oven 230°C/gas mark 10. With a sharp knife, score the skin in a few places and place in a large roasting tray. 2. In a food processor, combine the olive oil, goat’s curd, 150g harissa, coriander, preserved lemon and cumin with freshly ground black pepper, and blitz until smooth. Pour the mixture over the lamb and rub all over the meat. Pour 150ml water into the tray, cover with tinfoil and place in the oven, turning it down to 170°C/fan oven 150°C/gas mark 3. 3. Roast for 3 hours, remove the foil and baste the meat a few times with the cooking juices. Roast for 1 more hour until the meat is tender and falls off the bone.

4. Remove from the oven and transfer to a large wooden board. Retain the cooking juices to use for the gravy. Cover the meat loosely with foil and leave to rest for 20 minutes.

5. Make the gravy by pouring off the fat from the juices and thinning the clear juice with a little water. Serve on the side along with the extra harissa.

To drink A fruity red, like Spier Creative Block 5 2014 (R149), is a good match for lamb and will temper the harissa beautifully.