Slow-roasted harissa lamb shoulder

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Nutrition Facts

Amount Per Serving

Calories 446 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 101mg34%

Sodium 244mg11%

Potassium 660mg19%

Carbohydrates 35g12%

Fiber 5g21%

Sugar 3g3%

Protein 38g76%

Vitamin A 187IU4%

Vitamin C 13mg16%

Calcium 120mg12%

Iron 5mg28%

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

A dinner party feast of a meal

Prep Time30

Cook Time4

Marinating6

Total Time10 30

Course: Main Course

Cuisine: Moroccan

Servings:

Calories: 446kcal

Author: Poppy O'Toole

Equipment

Roasting tray
Large bowl

Ingredients

For the lamb:

2 tbsp rose harissa paste
3 tbsp ras el hanout
Zest and juice of 1 lemon
5 garlic cloves peeled
1 tbsp light brown soft sugar
6 thyme sprigs leaves picked
6 rosemary sprigs leaves picked
2 tbsp almond butter
2 tbsp olive oil
1.4 - 1.5 kg lamb shoulder on the bone

For the couscous:

200 g couscous
Seeds of 1 pomegranate
A small bunch of mint leaves picked and chopped
A small bunch of flat-leaf parsley leaves picked and chopped
5 - 6 black or green olives pitted and sliced
1 tbsp dried oregano
Juice of 1 lemon
Salt and black pepper

Method

Start this the night before you want to cook. Place all of the lamb ingredients apart from the meat itself into a blender and blitz to a smooth paste to make a marinade.
With a knife, make some little incisions into the lamb shoulder to help the marinade get right into the meat. Rub and massage the marinade into the shoulder like it’s date night, until it’s completely covered.
Transfer the lamb to a roasting tin, cover with foil and place it in the fridge overnight (or for a minimum of six hours).
Put the couscous into a container big enough to allow it to double in size and pour in 400ml/about one-and-a-half cups of cold water. Cover the bowl and transfer it to the fridge. Leave this overnight, too.
Remove the meat from the fridge 30 minutes before you intend to start cooking so that it can come up to room temperature, and preheat the oven to 190 °C/170°C fan/375F/Gas 5.
When you’re ready to cook, roast the lamb, still covered with the foil, for four hours, until it is charred a little on the outside and the meat is tender and pulls apart.
Drain the couscous through a fine sieve, so you don’t lose any of it. Mix all of the other couscous ingredients into it. Season with salt and pepper to taste and leave on the side to come up to room temperature.
Either serve your massive hunk of delicious lamb in the tin as it comes, or transfer it to a wooden board and pour all of the sauce that is left in the bottom of the roasting tin into a little jug.
Serve with warm flatbreads and just let people dig and tear into this huge, sharing-lamb deliciousness, the couscous and the sauce served alongside.

Nutrition