Donal Skehan: Home Cook airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Tip: If you want to cook this in the oven instead of the barbecue, preheat the oven to 200°C/180°C fan/400°F/Gas 6 and cook the lamb for 30 minutes, then reduce the temperature to 160°C/140°C fan/325°F/Gas 3 and cook for a further hour and a half. Cook the veggies on a smoking hot griddle pan for a deep smoky flavour.
Serves: 6-8
Prep time: 20 minutes, plus marinating and resting
Cook time: 2 & ½ hours
- 2kg (3lb 5oz) bone-in-shoulder lamb
For the citrusy harissa sauce:
- 3 tbsp rose harissa paste
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, finely grated
- 6 sprigs of fresh thyme, leaves stripped
- Zest and juice of 1 orange
For the charred greens:
- 10 spring onions (scallions), trimmed
- 2 baby gem lettuces, quartered
- 4 endives (chicory), trimmed and sliced in half
- 1 tbsp olive oil
- 3 tbsp sherry vinegar
- 3 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
For the couscous:
- 200g couscous
- A large handful of chopped fresh herbs (mint, parsley and coriander)
- 3 tbsp extra virgin olive oil
- Zest and juice of a lemon
For the cumin salt:
- 1 tbsp flakey sea salt
- 2 tsp cumin seeds, toasted
Method
- Whisk together the ingredients for the citrusy harissa sauce and massage onto the lamb, reserving some to serve at the end. Allow to marinate for at least 30 minutes, or covered in the fridge overnight.
- Prepare a barbecue to a high heat (around 220°C /430°F if you have a BBQ thermometer). If you can, use indirect grilling by pushing the coals to one side of the BBQ.
- Add the lamb to the centre of the grill, turning until lightly charred on all sides, then cover and cook for 2 ½ hours, letting the temperature drop down to around 180°C/350°F as it cooks.
- To make the couscous, put the couscous in a bowl and cover with boiling water and a plate on top, leaving until all the water has been absorbed. Fluff the couscous with a fork and add the chopped herbs, olive oil, lemon zest and juice and season with salt & pepper.
- To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar and set aside.
- Just before the lamb is cooked, prepare the charred greens. Brush the spring onions, gem lettuces and endives with the olive oil and season with salt and pepper and a pinch of the cumin salt. In a bowl whisk the sherry vinegar with some seasoning, then gradually whisk in the extra virgin olive oil and set aside to use as a dressing.
- When the lamb is cooked (it should read above 80°C/175°F on your meat thermometer), transfer to a chopping board with deep grooves to catch the juices, then cover with foil and a clean towel and allow to rest for about 5 minutes.
- Place the vegetables on the barbecue and cook until charred on all sides. Remove to a plate and drizzle over the dressing.
- Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining citrusy harissa sauce and a good sprinkle of the cumin salt.
