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Low & slow lamb shoulder with harissa chick peas & feta yogurt
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A wonderful way of serving lamb, full of Moroccan-style flavours that blend through the slow cooking. Serve with a green salad, warmed flatbread and extra feta yogurt.
1.7kg essential Waitrose Whole Lamb Shoulder
¼ x 20g pack thyme sprigs
24g pack Cooks’ Ingredients Tagine Spice Blend
2 tbsp olive oil
2 onions, very roughly chopped
1 bulb garlic, cloves peeled and left whole
2 aubergines, cut into bitesize pieces
2 heaped tbsp tomato paste
2 x 400g cans chick peas, drained and rinsed
1 tbsp Belazu Rose Harissa paste
1 tbsp clear honey
100g feta cheese, well crumbled
250g Waitrose 1 Greek Natural Strained Yogurt Green salad and warm flatbreads, to serve
1 Slash the lamb a few times all over. Mix a few thyme sprigs, the tagine spices (from all 3 sachets) and 1 tbsp oil, then rub all over the meat. Sit it on top of the onions and garlic in a large roasting tin, then (if time) marinate in the fridge overnight. If not, no problem.
2 Remove the lamb from the fridge 30 minutes before starting to cook. Preheat the oven to 200°C, gas mark 6. Roast the lamb for 30 minutes until golden, then tip in 500ml boiling water from the kettle. Lower the oven to 160°C, gas mark 3. Cover tightly with foil and bake for 2½ hours.
3 Meanwhile, heat a large frying pan. Fry the aubergines in 1 tbsp oil for 10-15 minutes. Once soft and golden, stir in a little more thyme plus the tomato paste. Leave to caramelise for 1 minute. Mix in the chick peas, harissa and honey then set aside. Stir the feta into the yogurt, season and chill.
4 Spoon off the excess fat from the meat juices. Add the chick pea mix to the roasting tin, re-cover and bake for 2 hours until the lamb melts from the bone and the aubergines collapse into the sauce. Serve with more thyme leaves, the feta yogurt, plus a green salad and flatbreads.
Typical values per serving:
Excluding flatbreads and salad to serve
This recipe was first published in March 2019.