food & Drink


Raymond Blanc


Slow-roasted shoulder of lamb recipe with harissa.


Take your time over this one. WRITTEN BY ELLA WALKER


“When I was about 12 years old, I was introduced to the food of Algeria, and by strange means. Tis was during the Algerian War, and in France there were camps for Algerian refugees. One such camp was close to my village and, with my friend René, I would go and visit these intriguing, kind and friendly people. Tey fed us well,” recalls chef Raymond Blanc.


“I remember seeing whole lambs roasted on the spit and, as the meat was turned, it was also painted with the spicy juices.


“For my young palate, it was perhaps a bit too spicy. I was the stranger who was drawn


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in, and have never forgotten their kindness. Tis dish does not require a whole lamb. When it comes to slow cooking lamb, the shoulder is the best cut, meltingly tender and incredibly tasty. When harissa is added, this is a wonderful dish, and the chickpeas will only complement it.


“A shoulder of lamb varies in weight, becoming heavier as the year progresses. A 2.5kg shoulder, like the one in this recipe, will take about four and a half hours; one weighing 3kg will need five and a half hours. Aim to remove it from the fridge four to five hours before cooking to come to room temperature.”


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