Harissa lamb grain bowl

Name: Harissa lamb grain bowl
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 1 small red onion, finely sliced; 1 lemon, juice of ½, ½ cut into wedges; 720 g slow cooked harissa spiced lamb shanks; 1 red pepper, cut into 1cm-thick slices; 1 courgette, cut into 1cm-thick slices; 1 tbsp olive oil; 250 g pouch cooked grains (we used Merchant Gourmet 5 Glorious Grains); 25 g pack flat leaf parsley, leaves roughly chopped

Try recipe developer Emily Gussin's harissa lamb grain bowl recipe, the perfect simple dinner for two that can be on the table in under an hour and uses less than 10 ingredients. Steal this recipe’s formula to use again, swapping in any meat from the slow-cooked range with your pick of vegetables and grains. For more easy wins, explore our slow-cooked recipes and make the most of the range. Follow Emily Gussin on Instagram.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 small red onion, finely sliced
1 lemon, juice of ½, ½ cut into wedges
720g slow cooked harissa spiced lamb shanks
1 red pepper, cut into 1cm-thick slices
1 courgette, cut into 1cm-thick slices
1 tbsp olive oil
250g pouch cooked grains (we used Merchant Gourmet 5 Glorious Grains)
¼ x 25g pack flat leaf parsley, leaves roughly chopped

Preheat the oven to 200°C, gas mark 6. While the oven heats up, put the onion slices in a small bowl, add a pinch of salt, cover with the lemon juice, then stir together. Set aside to quick-pickle, stirring every now and then.
Roast the lamb shanks for 40 minutes. Meanwhile, take the lamb plastic packaging and put the pepper slices in one of the bags and the courgette slices in the other, rubbing the excess marinade in the bags onto the veg. When the lamb has been in the oven for 10 minutes, spread the veg out on a baking tray, season, add the olive oil then toss to coat. Roast for 30 minutes on the shelf above the lamb.
When the lamb and veg are nearly ready, heat the grains according to the pack instructions. Divide them between plates, then top with the veg, lamb and sauce. Scatter with the parsley and serve with the quick pickled onion, plus the lemon wedges on the side.

Typical values per serving when made using specific products in recipe