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Ingredients
- 2 garlic cloves, crushed
- 2 tbsp parsley, roughly chopped
- 1 tbsp coriander, chopped
- 1 tbsp preserved lemon, chopped, or grated lemon rind
- 1 tbsp salted capers, rinsed
- 60g soft fresh breadcrumbs
- 25g ground almonds
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Sea salt and pepper
- 2kg shoulder of lamb, boned
- 3 tbsp oil
- 1 tbsp harissa paste
- 1 lemon
Method
Make the stuffing by combining the garlic, parsley, coriander, lemon, capers, breadcrumbs and almonds.
Add the extra virgin olive oil and lemon juice, salt and pepper and mix with your hands.
Place the lamb on a board, add the stuffing, roll up firmly and tie securely.
Preheat oven to 220C. Heat 1 tbsp oil in a heavy frypan and brown the lamb on all sides then transfer to a roasting tray. Season well, bake for 30 minutes, then reduce the heat to 180C and bake for a further 50-60 mins or until tender and still pink. Rest for 15 mins.
Thin the harissa with 2 tbsp olive oil or pan juices. Cut the lamb into irregular pieces, drizzle with harissa and serve with lemon wedges.
