Introducing a classic with a modern twist, perfect for serving on Easter Sunday: slow roasted lamb served with a black rice salad, radish, pomegranate, fresh mint, parsley and green harissa.
Anna describes this recipe as “the perfect spring dish, easy to prepare and serve for a big crowd”.
1.2kg Organic Shoulder of Lamb
1 Whole bulb of garlic
Generous sprinkle of sea salt flakes
250g Black rice
½ Red onion – Finely sliced
Bunch of radishes – Finely sliced
Handful of fresh mint leaves – Roughly chopped
Handful of parsley – Roughly chopped
Juice from half a lemon
Drizzle of extra virgin olive oil
Freshly ground black pepper.
Green Harissa Ingredients:
3 Tbsp of pickled jalapeños
Handful of fresh coriander
Handful fresh parsley
2 Birdseye green chillies (1 for less spice)
1 Tsp ground coriander
1 Tsp ground cumin
Zest of 1 lemon
¼ Tsp sugar
Several good glugs of olive oil.
– Preheat the oven to 220 degrees Celsius. Place the lamb in a roasting dish, add seasoning, garlic and a glug of olive oil and roast in the oven for 20 minutes. Next, reduce the heat to 160 degrees Celsius and roast for 3-4 hours until crisp and the meat is falling from the bone.
– For the black rice salad, pour 250g of black rice into a saucepan with 500ml of water, add a sprinkle of salt and bring to the boil. Once boiling, reduce the temperature and allow to simmer for 35-45 minutes or until the rice is soft but with a little bite to it still. Then, rinse with cold water or allow to cool. Next, mix in the chopped red onion, radishes, pomegranate and chopped fresh mint and parsley. Add in the fresh lemon juice, a drizzle of extra virgin olive oil and add seasoning.
– For the harissa, simply blitz all of the ingredients together and then check for seasoning and spice, adjusting if necessary. Store in an airtight container in the fridge and use when ready.
– Serve up the lamb, rice salad and harissa and allow everyone to help themselves.
– Feeds – 4-6
– Preparation Time – 15- 20 minutes
– Cooking Time – 3-4 hours.