Slow Roasted Lamb, Black Rice Salad, Radish, Pomegranate, Fresh Mint, Parsley, Green Harissa

Feeds 4-6

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

½ Pomegranate

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 –

2 Shallots

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.