Harissa roasted lamb shoulder with chickpeas

Name: Harissa roasted lamb shoulder with chickpeas | Asda Good Living
Total time: 4 h 45 min
Yield: 8
Cuisine: British
Ingredients: 2kg Lamb Shoulder; 6tbsp Harissa; 4tbsp Tahini; 3tbsp Rapeseed Oil; 1 Lemon, zested and juiced; 2tsp Ground Cumin; 2 Garlic Bulbs, sliced in half, plus 1 Garlic Clove, crushed; 3 Red Onions, peeled and cut into wedges; 4 Fresh Rosemary Sprigs; 500ml Low Salt Chicken Stock; 600g Carrots, chopped into chunks; 2 x 400g Tins of Chickpeas, drained and rinsed; 180g Spinach; 2tbsp Cumin Seeds, lightly toasted; 6–8 Wholemeal Flatbreads, warmed; 1 Cucumber, thinly sliced; 1 Red Onion, thinly sliced; ½ Green Chilli, deseeded and thinly sliced; 6tbsp White Wine Vinegar; Pinch of Caster Sugar; 4tbsp Fat-free Greek Yoghurt; 1tsp Runny Honey; 10g Fresh Parsley, torn to serve

There’ll be plenty of oohing and aahing over this slow-cooked centrepiece.

By Asda Good Living,28th February 2023

Cook: 4 Hours 45 Mins

Serves: 8

Price: £4.96 per serving

Nutritional Information

Each 494g serving contains

Energy
13783kj
667kcal

33%

Fat
41.5g

High
59%

Saturates
14.8g

High
74%

Sugars
13.8g

Low
15%

Salt
0.64g

Low
11%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2790kj/667kcal

Ingredients

2kg Lamb Shoulder

6tbsp Harissa

4tbsp Tahini

3tbsp Rapeseed Oil

1 Lemon, zested and juiced

2tsp Ground Cumin

2 Garlic Bulbs, sliced in half, plus 1 Garlic Clove, crushed

3 Red Onions, peeled and cut into wedges

4 Fresh Rosemary Sprigs

500ml Low Salt Chicken Stock

600g Carrots, chopped into chunks

2 x 400g Tins of Chickpeas, drained and rinsed

180g Spinach

2tbsp Cumin Seeds, lightly toasted

6–8 Wholemeal Flatbreads, warmed

1 Cucumber, thinly sliced

1 Red Onion, thinly sliced

½ Green Chilli, deseeded and thinly sliced

6tbsp White Wine Vinegar

Pinch of Caster Sugar

4tbsp Fat-free Greek Yoghurt

1tsp Runny Honey

10g Fresh Parsley, torn to serve

Method

Using a sharp knife, score the fatty side of the lamb a few times all over. Pat the lamb dry and sprinkle with a pinch of salt, then brush with 4tbsp harissa. Cover and marinade in the fridge for 4 hrs, or overnight if you prefer.

In a bowl, add the tahini, 1tbsp oil, the lemon juice, cumin and crushed garlic to make a dressing. Stir to combine, then cover and chill until needed.

Make the accompanying pickles and yoghurt the day before or a few hrs in advance. In two separate bowls, add the cucumber and then the onion and chilli. Stir 3tbsp vinegar through each bowl with a pinch of sugar and salt. In another bowl, stir together the yoghurt, honey and half the parsley. Cover and chill until ready to serve.

Remove the lamb from the fridge 30 mins before cooking. Preheat the oven to 160°C/140°C fan/gas 3. Lay the onions and halved garlic bulbs in a large roasting tray. Add the rosemary and pour in the stock. Place the lamb on top of the onions and garlic, pour over 2tbsp oil, season with pepper and cover tightly with foil. Roast for 3½ hrs until turning meltingly soft. Leave to cool, then keep covered in the fridge until needed, or take out of the oven and glaze with the remaining harissa and move on to cooking the carrots.

If you made the lamb ahead, preheat the oven to 160°C/140°C fan/gas 3. Glaze the lamb with the remaining harissa. Pop back in the oven, uncovered, to melt the juices. Add the carrots to the tray and cook for a further 40 mins, stirring halfway. Once the carrots are tender and the meat is caramelising, stir through the chickpeas and tahini dressing. Cook for a further 5 mins until everything is warm and glossy. Wilt the spinach by placing in a colander and pouring just-boiled water over it, then drain well. Once everything is cooked and the meat is soft, take out of the oven and stir through the wilted spinach.

Sprinkle the toasted cumin seeds, lemon zest and remaining parsley over the lamb and serve with the warmed flatbreads, pickles, and the herb and honey yoghurt accompaniments.

Serving suggestions: Sprinkle the lamb with pomegranate seeds and serve with thinly sliced red onions.