INGREDIENTS

(serves six)

1 large onion, peeled and coarsely chopped
200ml Greek yogurt
2 cloves garlic, crushed
1tsp harissa paste
1tsp sea salt
2tbs chopped mint
2tbs chopped coriander
Zest of one orange
Zest and juice of two lemons
Generous pinch of saffron, soaked for 10 minutes in hot water
1/2tsp ground cumin, from toasted, whole seeds
1/2tsp ground coriander, from toasted, whole seeds
1 shoulder of lamb (boned, rolled and tied)

Suggested garnishes
Couscous
Grilled tomato salad
Yogurt seasoned with mint, garlic, salt

Slow roasted shoulder of lamb

METHOD

Place all ingredients except shoulder of lamb in a food processor and blitz until smooth. Place the lamb in a dish and pour over the yogurt marinade. Work the marinade into the meat, paying particular attention to the cracks. Cover and store in the fridge for at least 36 hours.

Pre-heat the oven to 160ºC. Put the lamb with marinade into a roasting pan, cover with foil and bake for two-and-a-half hours. If the marinade evaporates too much then top it up with a little water. Remove the foil and bake for a further 45 minutes or until the lamb is well crusted.

To serve, slice the meat and arrange it on a platter along with some couscous, grilled tomato salad and a little more yogurt seasoned with mint, garlic and salt.

Henry Harris

Photo © Tom Stockhill