Slow Roast Shoulder of Mutton
This succulent, roast harissa lamb dish is ideal to slow cook in the oven or BBQ, with the lid on.
Serve with with smashed chilli broad beans, pickled red onions and some flatbreads, and you will have a tasty lunch or dinner for 4-6 people.
Makes: approx 4-6 people
Ready in : roughly 3-4 hrs
1 Hill House Farm Half Shoulder of Mutton
4 tbsp Harissa Paste
300 ml Natural Yoghurt
1 Red Onion, medium thinly sliced
50 ml White Wine Vinegar
150g Podded Broad Beans
1 tsp Lemon zest
¼ Fresh Red Chilli, finely chopped
1 tbsp Olive Oil
4 Flat Breads
Fresh Coriander, small bunch
- Make deep slashes in the mutton shoulder and place into a large bowl or bag. Mix together 3 tbsp the harissa paste with 200mls of the yoghurt, rub the marinade all over the mutton, cover and leave in the fridge for at least 12 hours.
- Preheat oven to 160oC fan, remove the mutton from the bowl and place into a foil lined roasting dish, add in 100mls of water. Cover in foil and slow roast for 4 hours.
- Place the sliced onions into a non-metallic dish and cover in the vinegar, leave to pickle for 3-4 hours until bright pink.
- Put the beans into a small saucepan cover in water and bring to a boil, boil for 3 minutes, drain and plunge into cold water. Remove the outer skin and pop the vibrant green beans into a bowl, add in the lemon zest, chilli and olive oil, season with a little salt, smash the beans up and give it a mix.
- Mix the remaining yoghurt with the harissa and add in a little chopped coriander, season with salt.
- Take the mutton from the oven and leave it to rest for half an hour. Remove the meat from the bone and drizzle with some of the juices from the pan.
- Warm the flatbreads, spread a little of the yoghurt dressing on the bottom, top with the mutton followed by the smashed beans and finally pickled pink onions.