Slow Roasted Shoulder of Lamb, Harissa with Chickpeas
Preparation time 10 minutes (plus 1 hour marinating, but not essential)
Cooking: about 4½ hours
For the lamb:2.5kg new season’s shoulder of lamb4 pinches of sea salt8 turns freshly ground black pepper100g rose harissa1 teaspoon cumin
For the chickpea salad accompaniment:
2 tins chickpeas1 jar (175g) piquillo peppers1 beldi preserved lemon with the pulp1 small handful parsley2 pinches sea salt flakes4 turns black pepper
Preheat the oven to 180°C.
Place the lamb on a roasting tin. Lightly score the skin of the lamb. Then, mix all the spices (salt, pepper, harissa and cumin) and using your hands, rub the mixture all over the lamb. To create a wonderfully potent coating.
Roast for 20 minutes, and then, reduce the temperature to 150°C. Cover loosely with a sheet of foil. Cook for a further 4 hours. After the first hour of cooking, baste the lamb with the cooking juices. Baste every hour.
Whilst the lamb is cooking, chop the piquillo peppers, finely chop the preserved lemon and parsley. Reserve them to finish the dish.
Remove the lamb from the oven.
Towards the end of cooking, you will have lots of harissa infused juices and some fat. Spoon out most of the excess fat.
To the hot roasting juices, add the chickpeas, peppers, chopped lemon and parsley. Taste and correct the seasoning with the salt and pepper. Toss together and serve with the lamb shoulder whilst it is hot.
Place the lamb on the table, and invite your guests to help themselves. The lamb will be tender enough to fall from the bone with a spoon, or divide the lamb in the privacy of your kitchen if you prefer. Serve the chickpea accompaniment and cooking juices in a large bowl.