Slow-Roasted Harissa Lamb Shoulder with Sautéed Artichokes

Step 1

1. For the harissa, grind the seeds in a mortar and pestle. Transfer to the bowl of a small food processor with the garlic, chillies, paprika and lemon zest and process to form a thick paste. Mix in the lemon juice, vinegar, oil and salt, adjusting the quantities to suit your taste. Store in a jar in the fridge for up to 1 week. 2. Put the lamb, skin-side down, on a work surface, and rub 3–4 tablespoons of the harissa all over the meat, working it in well. Roll up the meat lengthways and tie at intervals with kitchen string. Leave it to stand, covered, at room temperature for 1–2 hours, or refrigerate overnight, for the flavours to develop fully. 3. Preheat the oven to 160°C (315°F). 4. Bring the lamb to room temperature, if refrigerated. Put 125 ml (4 fl oz/½ cup) of water in a roasting tin, add the red onion and garlic and place the lamb on top. Cover the dish with foil or a lid and roast for 2–2½ hours, or until the lamb is tender. Remove the foil and roast for a further 30 minutes. Remove from the oven and set aside to rest. 5. Meanwhile, prepare the artichokes. Peel back the tough outer leaves, trim about 3 cm (1¼ in) from the tops and discard. Trim the stems to 8–10 cm (3¼–4 in) long, then use a vegetable peeler to remove the tough, stringy, outer stem, revealing the tender white part. Halve the artichokes lengthways, then scoop out the choke with a spoon and discard, along with any spiky internal leaves. Put the artichokes in a bowl of water and squeeze in the lemon juice. Set aside. 6. Heat the oil in a large frying pan over medium–low heat, add the brown onion and sauté until tender. Add the drained artichokes and wine, simmer for a few minutes to burn off the alcohol, then add the stock. Cover with a round of baking paper to fit inside the frying pan, pressing it down a little to let the artichokes steam slightly. Reduce heat to low and sauté for 15–20 minutes, or until the artichoke hearts are tender when pierced with a knife. 7. Serve the lamb on a platter with artichokes, and scatter with mint leaves and pomegranate seeds.

Step 2

1. For the harissa, grind the seeds in a mortar and pestle. Transfer to the bowl of a small food processor with the garlic, chillies, paprika and lemon zest and process to form a thick paste. Mix in the lemon juice, vinegar, oil and salt, adjusting the quantities to suit your taste. Store in a jar in the fridge for up to 1 week. 2. Put the lamb, skin-side down, on a work surface, and rub 3–4 tablespoons of the harissa all over the meat, working it in well. Roll up the meat lengthways and tie at intervals with kitchen string. Leave it to stand, covered, at room temperature for 1–2 hours, or refrigerate overnight, for the flavours to develop fully. 3. Preheat the oven to 160°C (315°F). 4. Bring the lamb to room temperature, if refrigerated. Put 125 ml (4 fl oz/½ cup) of water in a roasting tin, add the red onion and garlic and place the lamb on top. Cover the dish with foil or a lid and roast for 2–2½ hours, or until the lamb is tender. Remove the foil and roast for a further 30 minutes. Remove from the oven and set aside to rest. 5. Meanwhile, prepare the artichokes. Peel back the tough outer leaves, trim about 3 cm (1¼ in) from the tops and discard. Trim the stems to 8–10 cm (3¼–4 in) long, then use a vegetable peeler to remove the tough, stringy, outer stem, revealing the tender white part. Halve the artichokes lengthways, then scoop out the choke with a spoon and discard, along with any spiky internal leaves. Put the artichokes in a bowl of water and squeeze in the lemon juice. Set aside. 6. Heat the oil in a large frying pan over medium–low heat, add the brown onion and sauté until tender. Add the drained artichokes and wine, simmer for a few minutes to burn off the alcohol, then add the stock. Cover with a round of baking paper to fit inside the frying pan, pressing it down a little to let the artichokes steam slightly. Reduce heat to low and sauté for 15–20 minutes, or until the artichoke hearts are tender when pierced with a knife. 7. Serve the lamb on a platter with artichokes, and scatter with mint leaves and pomegranate seeds.