Pulled Harissa Lamb

Name: Pulled Harissa Lamb
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Ingredients: 2 kg lamb shoulder; 4 tbsp dried harissa spice seasoning; 1 tbsp rapeseed oil; 1 × 290 g jar of grilled mixed peppers in olive oil; 2 garlic cloves, peeled; 3 tbsp sherry vinegar; 1 tsp smoked paprika; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 8-10 Mediterranean olive oil wraps; 100 g wild rocket or baby salad leaves; 100 g wild rocket or baby salad leaves; 1 × 200 g carton of tzatziki

Preparation info

Serves
8-10

Difficulty
Easy
Ready in
5 hr

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This recipe uses a small lamb shoulder, which is such a great-value cut. I find that we always get two dinners out of it, so once it’s been cooked, I’ll freeze the leftovers for another day – always a bonus.

Ingredients

2 kg lamb shoulder
4 tbsp dried harissa spice seasoning
1

Main course
Dinner
Gluten-free

Method

Make small cuts all over the lamb, place in a suitable non-metallic container and rub the harissa all over it, getting right into the cuts. Cover with cling film and marinate in the fridge overnight. This can be made well in advance or frozen at this stage.

Preheat the oven to 150°C (300°F/gas mark 2)