Slow Roasted Lamb, Black Rice Salad, Radish, Pomegranate, Fresh Mint, Parsley, Green Harissa
Preparation Time – 15-20 minutes
Cooking Time – 3-4 hrs
What you will need
1.2kg Organic Shoulder of Lamb
1 Whole bulb of garlic
Generous sprinkle of sea salt flakes
250g Black rice
½ Red onion – Finely sliced
Bunch of radishes – Finely sliced
Handful of fresh mint leaves – Roughly chopped
Handful of parsley – Roughly chopped
Juice from half a lemon
Drizzle of extra virgin olive oil
Generous sprinkle of sea salt flakes and freshly ground black pepper
Green Harissa Ingredients –
3 Tbsp of pickled jalapeños
Handful of fresh coriander
Handful fresh parsley
2 Birdseye green chillies (1 for less spice)
1 Tsp ground coriander
1 Tsp ground cumin
Zest of 1 lemonr
¼ Tsp sugar
Several good glugs of olive oil
How to do it
- 1. Preheat oven to 220C
- 2. Place the lamb in a roasting dish, add seasoning and garlic plus a glug of olive oil and roast in the oven for 20 minutes. Next reduce the heat to 160 degrees Celsius and roast for 3-4 hours until crisp and the meat is falling from the bone.
- 3. For the black rice salad, pour 250g of black rice into a saucepan with 500ml of water, add a sprinkle of salt and bring to the boil. Once boiling reduce the temperature and allow to simmer for 35-45 minutes or until the rice is soft but with a little bite to it still. Rinse with cold water or allow to cool. Next mix in the chopped red onion, radishes, pomegranate and chopped fresh mint and parsley. Add in the fresh lemon juice a drizzle of extra virgin olive oil and add seasoning.
- 4. For the harissa simply blitz all ingredients together then check for seasoning and spice, adjusting if necessary. Store in an airtight container in the fridge and use when ready.
- 5. Serve up the lamb, rice salad and harissa and allow everyone to help themselves.