Name: Slow-Baked Harissa Lamb with Cucumber and Radish Salsa
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Ingredients: 2 x 1.2kg lamb shoulder with bone in (see Tip); 2 tblsps harissa Middle Eastern spice blend; 2 red onions, thickly sliced; Roast potatoes, to serve; 2 Lebanese cucumbers, thinly sliced; 6 red radishes, thinly sliced; ½ red onion, thinly sliced; 1 cup fresh mint leaves (about ½ bunch); 2 tblsps bottled Honey & Dijon Mustard Vinaigrette

Slow-Baked Harissa Lamb with Cucumber and Radish Salsa

TIP: Lamb shoulders vary in size. If you can’t get two small lamb shoulders, replace them with a larger one (about 1.8kg).

Serves 6

Prep

10M

Cook

Resting

20M

Total

4H 10M

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Ingredients

2 x 1.2kg lamb shoulder with bone in (see Tip)

2 tblsps harissa Middle Eastern spice blend

2 red onions, thickly sliced

Roast potatoes, to serve

2 Lebanese cucumbers, thinly sliced

6 red radishes, thinly sliced

½ red onion, thinly sliced

1 cup fresh mint leaves (about ½ bunch)

2 tblsps bottled Honey & Dijon Mustard Vinaigrette

Method

Step 1

Using the tip of a sharp knife, make 2cm wide incisions across the top of the lamb. Rub spice blend all over the lamb and into incisions. Arrange sliced onion in a single layer in a large roasting pan. Place lamb, skin-side down, over sliced onion. Pour 1 cup water into the pan. Place a sheet of baking paper over the lamb. Cover tightly with foil.

Step 2

Cook in a slow oven (150C) for 3 hours. Discard foil. Turn lamb over and baste with cooking juices. Cook for a further 1 hour, or until meat pulls away easily from the bone. Remove. Rest, loosely covered with foil for 20 minutes.

Step 3

Meanwhile, to make salsa, place all ingredients in a medium bowl. Toss gently.

Step 4

Serve lamb with salsa and roast potatoes.

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