Lamb is one of my (Andy’s) favourite meats and this ultra simple recipe adds a delicious middle-eastern bite. You can cook it this way as a variant for a regular roast dinner or, as shown in the pic, serve as a snack or as part of a Tapas supper.
1 Shoulder of lamb
A few spoons of hot harissa paste (many shop bought variants are perfectly fine or you could make your own)
1 Score the lamb joint with a sharp knife and spoon the harissa paste over the meat, rubbing into the scores with the back of the spoon. Wrap in aluminium foil and allow to marinate for about an hour.
2 Pop the joint, still wrapped in foil, in a medium oven, 150degC for 2 1/2 hours.
3 Remove from the oven and allow to rest for half an hour then open up the foil and pop under a medium grill for 10 minutes to crisp up the skin.
4 Carve or pull the meat off the bone, it should just fall away after the slow cooking, and serve hot with your favourite greens, or a nice bowl of thick natural live yoghurt.
Suitable for: Phase 1, 2 (fat).