SLOW-ROASTED SHOULDER OF LAMB RECIPE WITH HARISSA Serves 4-6

INGREDIENTS: 1 tbsp sea salt; 1 tbsp ground cumin; 100g rose harissa; 100ml extra-virgin olive oil; 2.5kg new season’s shoulder of lamb; 300ml water

For the chickpea salad: 1 jar (230g) piquillo peppers; 2 beldi preserved lemons; large handful of parsley; 2 tins (400g) chickpeas; salt and black pepper

Method:

1. Mix together the salt, cumin and harissa, and then add the olive oil. Place the lamb in a roasting tin, score the skin and rub with the harissa mixture. 2. Preheat the oven to 180°C/160°C fan/gas 4.

3. Roast the lamb for 20 minutes, and then reduce the temperature to 150°C/130°C fan/gas 2. Cover loosely with foil, and return it to the oven for two hours. Baste the lamb, add the water and return it to the oven for two hours, still covered.

4. Chop the piquillo peppers, lemons and parsley.

5. Remove the lamb from the oven. Spoon out the fat, leaving roasting juices. Put in a pan and add chickpeas, peppers, lemon and parsley. Season and bring to boil. Place the lamb on a platter with the chickpea salad. Carve lamb for guests to help themselves.