James Strawbridge’s Harissa Roast Lamb with Herby Couscous
Perfect for Easter or a lazy Sunday lunch with friends, James gives this roast lamb recipe a Middle Eastern twist with a bed of herby couscous to accompany a spiced and tender rolled shoulder of lamb. Slow roasted for amazing texture that just pulls apart. Dig in!
For the lamb
- 1.25kg Scotch rolled shoulder of lamb
- 300ml red wine
- 250g chopped tomatoes
- 250g Medjoul dates
- 220g Odysea roasted red pepper meze
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tbsp Tracklements traditional mint sauce
- 1 tbsp Tracklements fresh chilli jam
- 1 bulb of garlic, broken into cloves but keep the skins on
- 1 bulb of fennel, roughly diced
For the couscous
- 200g Suma couscous
- Seeds of ½ pomegranate
- ½ cucumber, diced
- 4 tbsp chopped fresh mint
- 4 tbsp chopped fresh coriander
- 4 tbsp chopped fresh flat leaf parsley
- 2 tbsp Crespo capers
- 1 tbsp olive oil
- Pinch of sea salt
- 200g Odysea feta & Greek yoghurt spread
- 2 tsp Tracklements traditional mint sauce
- 1 tsp Odysea PDO Kalamata Extra virgin olive oil
- Pinch of cumin seeds
- Sharpham Pinot Noir
- Rub your rolled lamb with olive oil and season with salt and pepper. Sear in a hot pan on all sides to brown the meat.
- Brush the lamb with a mixture of harissa, mint sauce and chilli jam. Place in a roasting tray on top of a bed of garlic cloves, dates, roughly chopped fennel and a full jar of roasted red pepper meze. Pour in a tin of chopped tomatoes and half a bottle of good red wine.
- Cover the roasting tray with tin foil and roast for 15 mins at 200˚C. Then reduce the heat to 160˚C and cook for 3-5 hours.
- While the lamb is resting, make the couscous by cooking it in a saucepan with hot oil for 1-2 mins and then cover with boiling water. Place a lid on the pan, take it off the heat and after 10 mins, fluff up the couscous with a fork.
- After a further 5-10 mins, once the couscous has cooked and started to cool down, toss it in a large bowl with plenty of chopped herbs, pomegranate seeds, cucumber, capers and a pinch of salt.
- Serve the lamb at the table by spooning the couscous in a lovely serving platter and laying the lamb on top. Spoon over the sauce to keep the lamb moist and to allow the juices to soak into the couscous.
- Mix some extra mint sauce into the feta yogurt to accompany as a side and sprinkle with a pinch of cumin seeds. Drizzle with olive oil and serve with the spiced lamb for a cooling dip.
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The Green Grass and High Tides Podcast
In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.
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