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Harissa barbecued lamb with charred greens

Harissa barbecued lamb with charred greens

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 6–8

By Donal Skehan
From Saturday Kitchen

Ingredients

For the harissa lamb

  • 2kg/4lb 8oz lamb shoulder, bone in
  • 3 tbsp rose harissa paste
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, finely grated
  • 6 thyme sprigs, leaves picked
  • 1 orange, zest and juice
  • 1 lemon, zest and juice

For the charred greens

  • 10 spring onions, trimmed
  • 2 Little Gem lettuces, quartered
  • 4 chicory, trimmed and halved
  • 1 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 3 tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper

For the cumin salt

  • 1 tbsp sea salt flakes
  • 2 tsp cumin seeds, toasted

Method

  1. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside.

  2. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours.

  3. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper.

  4. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside.

  5. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes.

  6. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour.

  7. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar.

  8. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt.

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