Serves 6
Ingredients
1 x 2kg/5lb shoulder of lamb
40g/2ozHarissa
Sea salt
2 bulbs of garlic, cut in half
2 lemons, cut into wedges
olive oil
1 heavy duty roasting tray
Method
Pre-heat the oven to 180C/350F/Gas4.
Score the lamb with a sharp knife to allow the spices to infuse, rub with Harissa and season with salt. Mix the garlic and lemon in the roasting tray, sprinkle with olive oil and a little salt. Sit the lamb on top of this and roast in the oven for 30 minutes. Turn the oven down to 130C/260F/Gas½ and cook slowly for 3 hours, basting regularly.
Once the meat is tender, finish on the BBQ to caramelise and add a smoky flavour. Place on a platter and gently pull the meat from the bone using a couple of forks. Serve with mint yogurt and asparagus and courgette salad.
Recipe by Simon Walsh
