Daily Mail - Daily Mail Weekend Magazine
SSLOW-ROASTED LAMB OF LAMB
Serves 4-6 Prep 10 mins Cook 4½ hours Marinate 1 hour (but not essential)
● 1tbsp sea salt
● 1tbsp ground cumin
● 100g (3½oz) rose harissa
● 100ml (3½fl oz) extravirgin olive oil
● 2.5kg (5lb 8oz) new season’s shoulder of lamb
● 300ml (10fl oz) water
For the chickpea salad
● 1 jar of piquillo peppers (from most supermarkets)
● 2 Beldi preserved lemons (from supermarkets)
● A large handful of parsley
● 2 tins of chickpeas
● Sea salt and freshly ground black pepper tin. Lightly score the skin of the lamb and rub it all over with the salty harissa mixture. At this point, you can leave the lamb for an hour, allowing the harissa flavours to infuse, but this is not essential.
Preheat the oven to 180°C/fan 160°C/gas 4.
Roast the lamb for 20 minutes, and then reduce the temperature to 150°C/ fan 130°C/gas 2. Cover the lamb shoulder loosely with tinfoil, and then return it to the oven to roast for a further 2 hours.
Now baste the lamb with the juices in the pan, add the water and return it to the oven for 2 hours, again loosely covered with foil.
Meanwhile, begin the chickpea salad. Chop the piquillo peppers, finely chop the preserved lemons (skin and pulp) and coarsely chop the parsley. Put them to one side; you will need them to finish the dish.
Remove the lamb from the oven. Spoon out most of the fat, leaving the roasting juices.
To the warm roasting juices, add the chickpeas, peppers and lemon. Add the parsley and season. Toss together and bring to the boil on the hob. Place the lamb on a serving dish, with the chickpea salad.
Bring the lamb to the table, and invite your guests to help themselves. The lamb should be tender enough to fall from the bone with a spoon.