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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 shoulder of lamb

2 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

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

Juice of ½ lemon

1 x 80g bag rocket leaves

Method
  • Preheat the oven to 200oC / Gas mark 6.
  • Place a sharp knife at the side of the shoulder and cut through the meat where the bone was, almost to the other side to create 1 large piece of meat.
  • Lay the lamb flat onto a roasting tray and rub with a tablespoon of olive oil, season and roast in a hot oven for 15 minutes.
  • Remove the lamb from the oven and brush with 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 before slicing.
  • 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.
  • Stir in the beetroot chunks, half of the chopped mint, pomegranate seeds, and a little salt and pepper into the couscous before arranging onto a large serving platter.
  • Top with slices of lamb, drizzle with honey, natural yogurt or crumbled Feta, a squeeze of lemon juice, the remaining mint, pomegranate seeds and sprinkle with rocket leaves before serving.

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