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Butterflied Harissa Shoulder of Lamb Butterflied Harissa Shoulder of Lamb

Butterflied Harissa Shoulder of Lamb

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Eating the rainbow never looked so good. And with this shoulder of lamb topped with crumbled feta, pomegranate, and drizzled with honey, it never tasted so good, either. Whether you're feeding the fam or meal-prepping, this Butterflied Harissa Shoulder of Lamb has you covered. Pro-tip: add Greek yogurt for a Mediterranean-style twist.

Preparation: 15 mins 
Cooking: 50 mins
Ingredients

Serves 8-10

1kg boneless butterflied shoulder of lamb

1 tablespoons olive oil

Salt and freshly milled black pepper

1-2 tablespoons harissa paste

For the salad

300g couscous

600ml boiling chicken stock

8 small cooked peeled beetroots, cut into chunks

Large handful of fresh mint, finely chopped

150g pomegranate seeds

1 tablespoon runny honey

100g Feta cheese, crumbled or 200ml Greek style natural yogurt

Juice of ½ lemon

1 x 80g bag rocket leaves

Method
  • Preheat the oven to 200oC / Gas mark 6.
  • Lay the lamb flat onto a roasting tray and brush with the oil, season and roast in the oven for 15 minutes.
  • Remove the lamb from the oven and brush all over with the harissa paste, cover with foil and return to the oven. Reduce the temperature to 170°C/ Gas mark 3 and continue to cook for 35 minutes.
  • Remove the lamb from the oven and leave to rest for 15 minutes.
  • For the salad, place the couscous into a bowl and pour over the chicken stock. Cover the bowl with cling film and set aside for 10 minutes.
  • Remove the cling film and fluff up the couscous with a fork.
  • Add the beetroot chunks, half of the chopped mint, half the pomegranate seeds, season and stir gently to combine. Arrange ¾ of the salad leaves over the base of a large serving platter. Spoon over the salad.
  • Slice the lamb and arrange over the salad. Drizzle with honey, Feta or yogurt, lemon juice and the remaining mint, pomegranate seeds and the remaining rocket leaves before serving.

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