A rich, spiced harissa lamb dish takes center stage in this flavorful recipe, featuring a tender bone-in shoulder marinated in a blend of harissa paste, garlic, and warm spices before slow-roasting to perfection. Alongside, a creamy whipped feta dip combines Greek yoghurt, fresh mint, and lemon zest for a cooling contrast, while a bright chopped salad of cucumber, tomato, and red onion adds freshness with a tangy sumac dressing. For the base, fluffy lemon-infused couscous is prepared with minimal effort, absorbing the bold flavors of the meal. The dish brings together bold Middle Eastern and Mediterranean influences in a cohesive, restaurant-worthy spread.
🥗 INGREDIENTS HARISSA LAMB • 800-900g Bone-in lamb shoulder • 1 1/2 tbsp Harissa paste • 2 Garlic cloves • 1 tsp Smoked paprika • 1/2 tsp Ground cumin • 1/2 tsp Black pepper • 1 tsp Salt • Juice of 1/2 lemon • 1 1/2 tbsp Extra-virgin olive oil WHIPPED MINT FETA • 150g Feta cheese • 100g Greek yoghurt • 5g Fresh mint • 1 tbsp Olive oil • Zest of 1/2 lemon • 1 Garlic clove CHOPPED SALAD • 1/2 English cucumber • 1/2 Red onion • 1 Large ripe tomato • 8g Fresh parsley • 3g Fresh mint • 1 1/2 tbsp Olive oil • Juice of 1/2 lemon • 1/4 tsp Black pepper • 1/4 tsp Salt • 1/2 tsp Sumac LEMON COUSCOUS • 100g Dry couscous • 125ml Boiling water • 1/2 tsp Salt • 1/4 tsp Black pepper • 1 tbsp Olive oil • Juice of 1/2 lemon 🍳 🔥 METHOD Cook the Harissa Lamb • Mix the harissa, minced garlic, olive oil, lemon juice, cumin, paprika and salt into a paste and rub it all over the lamb. • Place the lamb on the roasting rack and pour a small amount of water into the bottom of the tray. • Cover tightly with foil and cook at 160°C fan for 2 1/2–3 hours, or until the lamb is very tender and pulls apart easily with a fork. • Remove the foil and brush any remaining marinade. • Cook, uncovered, for another 10–15 minutes, until browned and slightly crisp on the outside. Make the Whipped Feta • Add the feta, Greek yoghurt, mint, olive oil, lemon zest and garlic to a blender. • Blend until smooth and creamy, adding a little extra yoghurt if needed. Make the Salad • Chop the cucumber, tomatoes and red onion. • Add to a bowl followed by the chopped parsley and mint. • Toss with the olive oil, lemon juice, salt, pepper and sumac. Prepare the Couscous • Place the couscous in a bowl with the salt and black pepper. • Pour over the boiling water, cover and leave for 5 minutes. • Stir through the olive oil and the lemon juice. • Let it sit for another minute before fluffing with a fork and serving. Plate & Serve • Spread the whipped mint feta onto the plates. • Shred the lamb and place on top of the whipped feta. • Serve alongside the lemon couscous and chopped salad. • Enjoy! submitted by /u/thaisalvesbr [link] [comments]
