Cooking with a Manicure

Harissa-Crusted roast Lamb Salad


6 people

  • 1.5/2 kilo Lamb Shoulder- as the LG butcher to de-bone/de-fat and tie cooking string around the lamb
    Harissa Paste (found in Lafayette Gourmet/most grocery stores)
  • 1 cup chicken or beef stock
  • 300 gram Baby Gem lettuce, loosely chopped
  • 200 gram Rocket leaves, loosely chopped
  • 1 cup pomegranate seeds
  • ½ cup chopped Pomelo
  • ½ package Halloumi Cheese, chopped after being de-salted (lay strips in hot water for 15 minutes) and then pan grilled with a touch of oil
  • 2 small radish, circled with skin
  • ¼ cup green onions, the bottom white bit
  • Dressing:
  • 3/4 cup low-fat yogurt
  • 1 tablespoon Harissa paste
  • 1/4 tablespoon salt
  • 1 teaspoon lemon juice
  • 2 tablespoons of water, use more if you prefer sauce to be more liquid


With the Harissa Paste, rub the lamb generously all over. Place Lamb on a wire racked roasting pan OR twist foil creating your own rack, just so the lamb does not touch the base of the roasting pan. Preheat the oven to 325° Fahrenheit/170 Celcius. Add 1/2 cup of chicken stock to the roasting pan and cover the pan with foil. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching. Remove the foil and roast for about 2 hours longer, checking every hour as it may be done to your liking earlier- until the lamb is very brown and tender; occasionally spoon the pan juices on top of lamb. Let stand for 20 minutes. Pick off the meat (using your hands) as you want only the shredded meat.

While the lamb is roasting combine all the ingredients for the salad. Tossing gently. Mix Salad dressing and set aside.

After shredding the lamb place on top of the salad and drizzle the sauce lightly- keep sauce aside to add as much as you please later.




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