Slow-roasted shoulder of lamb recipe with harissa SERVES FOUR


1


Mix together the salt, cumin and harissa, and then add the extra-virgin olive oil. Place the


lamb in a roasting 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.


3 2


4 5 6 Preheat the oven to 180°C/160°C fan/gas 4.


Roast the lamb for 20 minutes, and then reduce the temperature to 150°C/130°C fan/gas 2.


Cover the lamb shoulder loosely with foil, and return it to the oven to roast for a further two hours. Now baste the lamb, add the water and return it to the oven for two hours, again loosely


covered with foil. While the lamb is roasting, 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 from the tin, leaving the roasting


juices. To the warm roasting juices, add the chickpeas, peppers and lemon. Add the parsley too and season with the salt and pepper. Toss together and bring to the boil on the hob. Place the lamb shoulder on a platter with the chickpea salad.


Bring the lamb to the table and invite your guests to help themselves. Te lamb will be


tender enough to fall from the bone with a spoon, though it can be carved if you prefer.


PROPERTYMAIL / 37


INCREDIENTS (Serves 4-6)


1tbsp sea salt


1tbsp 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


A large handful of curly or flat-leaf parsley


2 tins (400g) chickpeas


Sea salt and black pepper


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