Serves 8. Four hours of slow cooking, and marination overnight.

 

Ingredients:

 

1 2kg shoulder of lamb

1 bunch of celery

10 stalks of rosemary

½ jar anchovies

2 bulbs of garlic

2 yellow onions

500 ml organic chicken broth

1 pomegranate and extra rosemary stalks to serve

Rapeseed oil

 

Rub:

1 ½ tbsp Aleppo pepper

1 tbsp sweet paprika

½ tbsp crushed all spice

1 tbsp crushed cumin seeds

1 tsp crushed cardamom

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp sea or Himalayan salt

Rapeseed oil

1 cup of yoghurt

Brining bag

Aluminum foil

 

Sauce:

I large firm tub of Greek Yoghurt

½ jar of good quality Harissa paste

Olive oil

1 lemon

1 to 2 tbsp fresh roasted and crushed cumin

2 cloves grated garlic

 

Can sprinkle pomegranate to finish and lay on a bed of fresh rosemary stalks or autumn leaves.

 

*Gravy (if desired)

When finished cooking, strain liquid through a metal sieve. Reheat with a little corn or tapioca starch in a smaller bowl and pour into mixture. Add a touch or marsala or chardonnay and whisk vigorously until desired thickness.

 

Instructions:

Slash your lamb in 1” criss-cross pattern, quite deeply on the fat side up. Cut your anchovies into quarters. Peel your garlic and thickly slice about six cloves. Stuff this into the sliced crevices of the lamb all over. In a separate bowl, make your rub. Coat the shoulder well with rapeseed oil and then rub the dry mixture all over. Add yoghurt. Marinate in a brining bag in the fridge for a few a few hours or overnight. Make sure to take out of the fridge ½ hour before ready to roast.

 

Heat oven to 180C. Take a large roasting pan and place your celery stalks as a base on the bottom of the pan. Slice and quarter your remaining garlic and two onions and place around. Add half your rosemary stalks. Pour chicken broth into roasting tin. Take the shoulder out of the brining bag and place on top. Put remaining rosemary stalks to cover. Wrap a few sheets of foil over the pan and secure well so there are no air gaps. Place in middle rack of oven. Roast for four hours.

 

To make the sauce, take a bowl and add all the ingredients except the Harissa. Mix well. When ready to serve, take your serving bowl and pour in mixture. Add three large dallops of Harissa to the yoghurt and swirl around. Do not mix completely, leaving swirls of red and pink. Serve with lamb.