Slow-roasted Harissa Lamb Shoulder with a Smoky Baba Ganoush

Slow-roasted Harissa Lamb Shoulder:

Serves: 6

Prep time: 25 minutes + overnight marinating 

Cooking time: 4-4.5 hours 

Ingredients:

2kg shoulder of lamb 

100g harissa paste

2 heads of garlic 

2 lemons, cut into wedges

1 tbsp. olive oil 

salt 

Method:

• Score the skin of the lamb using a large knife making a crisscross pattern, and make small slits with the knife in the fleshy side of the joint. 

• Place lamb in a large roasting dish and cover with harissa paste using a pastry brush to make sure the paste gets into all the slits. Place in the fridge, and leave to marinate overnight (or for at least 4 hours). 

• Preheat the oven to 190°C. 

• Cut the garlic heads in half vertically and place in the roasting dish with the lamb, along with the lemon wedges. 

• Drizzle olive oil over the lamb, season with salt, and place in preheated oven for 25 minutes. If your oven has a mixed oven-grill function you can use this for the first 15 minutes or so to get the skin crispy on top.

• After 25 minutes, turn the oven temperature down to 140°C and roast for a further 3.5 to 4 hours. Basting the lamb in its juices occasionally. Meanwhile, prepare the baba ganoush. 

• If the meat is getting too dark, you can cover the joint with foil to prevent it browning any further. When cooked the meat should be very soft and tender. 

• When it’s cooked, remove from oven , cover with foil and tea towels, and allow to rest for about 20 minutes. 

• To serve either carve the lamb or pull it apart using forks. 

• Serve with baba ganoush & either roast potatoes or grains of your choice. 

Smoky Baba Ganoush:

Serves: 4-6

Prep time: 10 minutes 

Cooking time: 40 minutes

Ingredients:

2 large aubergines 

4 tbsp. tahini

1 small clove of garlic 

Juice of 1 lemon 

1/4 tsp. cayenne pepper 

1/4 tsp. cumin

salt and pepper 

2 tbsp. flat-leaf parsley, roughly chopped

Method:

• Preheat oven to 200°C. Line a large baking tray with greaseproof paper. 

• Using a gas hob char the aubergines, by placing directly on top of gas ring on a medium heat. Do this for approx. 4- 5 minutes on each side until evenly charred and the skin is blackened. Can adjust time depending on how smoky a flavour you like. 

• Transfer charred aubergines to a chopping board & leave to cool slightly before trimming off tops & cutting in half vertically. 

• Place chopped aubergines face down on lined baking tray and roast in oven for approx. 35 minutes until very soft. 

• Remove from oven and cool to room temperature. 

• Meanwhile, in a small jug whisk together the tahini, olive oil, lemon juice, garlic, cayenne, cumin salt & pepper, using a fork. 

• Now using a spoon scoop out the flesh from the aubergines and roughly chop into chunks about an inch in size. Place chopped aubergine in a medium size mixing bowl & mash/whisk until it forms a smooth puree. 

• Add the other whisked ingredients in the jug to the aubergine, and thoroughly mix/beat the two together using a fork until evenly mixed. Add the chopped parsley & stir through the dip. 

• Season with additional salt & pepper (if desired), before transferring to a serving bowl to serve.