Our harissa lamb shoulder makes for a tender and flavourful joint of meat that is served with potatoes for a crowd-pleasing one-tray roast. Lamb shoulder is a great cut for feeding a crowd on a budget, and the delicious juices give the potatoes and fennel a superb flavour boost. Harissa lamb shoulder uses harissa paste, a middle eastern ingredient made from roasted peppers and spices, to give a depth of flavour and spicy kick to the meat.
- 1 whole lamb shoulder, weighing approximately 2.2-4kg
- 3 preserved lemons, centres scooped out and discarded, skin roughly chopped
- 4tbsp harissa paste
- 4 shallots, peeled and halved
- 200ml white wine
- 1.2kg new potatoes, peeled and halved
- 2 bulbs fennel, quartered
- chopped parsley, to serve
For the pickle:
- 80ml vinegar
- 50g sugar
- 300g radishes, halved
- 3 fronds of dill
- Preheat the oven to 200C. For the lamb: blitz together the preserved lemons and harissa paste in a spice blender, to form a rough paste. Cut incisions in the lamb and spread over the paste. Leave to marinate for at least an hour or overnight.
- Put the shallots, wine and 125ml water in a roasting dish. Sit the lamb on top, tucking the shallots underneath. Cover with foil and roast for 20 mins, then turn down the oven to 150C and cook for a further 3 hours.
- An hour before the end, add the new potatoes and fennel to the lamb in the roasting tin, making sure they all have a good glaze of the lamb juices. Return to the oven, cover with foil, and cook for the final hour.
- For the pickle: heat the vinegar and sugar, add the radishes and dill and leave to stand for 30 mins.
- Carve the harissa lamb shoulder and serve, topped with the chopped parsley, with the potatoes, fennel and pickle.