Slow-roasted shoulder of lamb recipe with harissa

Nutrition Facts

Amount Per Serving

Calories 588 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 7g44%

Cholesterol 168mg56%

Sodium 1862mg81%

Potassium 929mg27%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 3g3%

Protein 56g112%

Vitamin A 519IU10%

Vitamin C 26mg32%

Calcium 70mg7%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Meltingly tender and spicy lamb

Prep Time10

Cook Time4 20

Total Time4 30

Course: Main Course

Cuisine: North African

Servings:

Calories: 588kcal

Author: Raymond Blanc

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