Harissa Lamb Shoulder with Roast Pumpkin Salad

SERVES 4-6 | 10 MINS PREP | 2 HRS COOK TIME

Ingredients

1.2kg lamb shoulder
2 garlic cloves, thinly sliced
1 Tbsp olive oil
1 Tbsp harissa paste
500g pumpkin, cubed
½ cup chickpeas
½ red onion, thinly sliced
200g baby spinach leaves
2 Tbsp Greek style yoghurt, to serve

Method

Preheat oven to 180°C.

Poke holes over the top of the lamb shoulder and gently push the garlic slices into the holes.

Place in a roasting dish and mix together olive oil and harissa in a small bowl.

Brush over the shoulder, making sure to coat the whole top and getting it into all the grooves.

Cover with foil and roast in the oven for 2 hours or until it pulls gently with a fork.

With 30 minutes left to go, put cubed pumpkin on a tray. Toss with a little oil and roast in the oven for the last 30 minutes.

To serve, scatter spinach leaves on a big platter. Layer on top the chickpeas, red onion and pumpkin.

Add chunks of the roast shoulder and if you like, a little yoghurt dotted over the top is delicious too.

Recipe & image thanks to recipes.co.nz

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