slow-roasted harissa lamb shoulder with sautéed artichokes

“It’s a time for slow roasting, isn’t it. Start this recipe a day ahead if you have time, but it’s not completely necessary at all - the harissa will find its way into the lamb anyway. Use store-bought harissa for an easy tilt on this recipe, or make it yourself and store leftovers in the fridge. I do this easy roast with artichokes when in season, but you can even use good quality canned ones. Or just use steamed green beans, a big bowl of peas, or serve with your favourite salad.”

— kate

slow-roasted harissa lamb shoulder with sautéed artichokes

serves 4-6 | prep time 40 mins, plus 2 hrs marinating | cook time 3 hrs

• 1 x 1 kg (2 lb 4 oz) boneless lamb shoulder

• 1 red onion, peeled and cut into wedges

• 8–10 garlic cloves, smashed

• 8–10 small globe artichokes

• juice of ½ lemon

• 60 ml (2 fl oz/¼ cup) extra virgin olive oil

• 2 brown onions, thinly sliced lengthways

• 125 ml (4 fl oz/½ cup) white wine or verjuice

• 500 ml (17 fl oz/2 cups) vegetable stock

• 1 handful mint leaves, to serve

• seeds from ½ pomegranate

  HARISSA

• 1 teaspoon coriander seeds, toasted

• 1 teaspoon cumin seeds, toasted

• 4 garlic cloves, coarsely chopped

• 4 dried ancho chillies, seeded and soaked

• 3 fresh long red chillies, seeded

• 1 teaspoon sweet paprika

• juice and zest of 1 lemon

• 1 tablespoon red wine vinegar

• 2 tablespoons olive oil

• ½ teaspoon sea salt

For the harissa, grind the seeds in a mortar and pestle. Transfer to the bowl of a small food processor with the garlic, chillies, paprika and lemon zest and process to form a thick paste. Mix in the lemon juice, vinegar, oil and salt, adjusting the quantities to suit your taste. Store in a jar in the fridge for up to 1 week.

Put the lamb, skin-side down, on a work surface, and rub 3–4 tablespoons of the harissa all over the meat, working it in well. Roll the meat lengthways and tie at intervals with kitchen string. Let it stand, covered, at room temperature for 1–2 hours, or refrigerate overnight, for the flavours to develop fully.

Preheat the oven to 160°C (315°F).

Bring lamb to room temperature, if refrigerated. Put 125 ml (4 fl oz/½ cup) of water in a roasting tin, scatter in the red onion and garlic, put the lamb on top, cover the entire dish with foil or a lid and roast for 2–2 ½ hours, or until the lamb is tender. Remove the foil and roast for a further 30 minutes. Remove from the oven and set aside to rest.

Meanwhile, prepare the artichokes. Peel back the tough outer leaves, trim about 3 cm (1¼ in) from the tops and discard. Trim the stems to 8–10 cm (3¼–4 in) long, then use a vegetable peeler to remove the tough, stringy, outer stem, revealing the tender white part. Halve the artichokes lengthways, scoop out the choke with a spoon and discard, along with any spiky internal leaves. Put the artichokes in a bowl of water and squeeze in the lemon juice. Set aside.

Heat oil in a large frying pan over medium–low heat, add brown onion and sauté gently until tender. Add drained artichokes and wine, simmer gently for a few minutes to burn off the alcohol, then add the stock. Cover with a round of baking paper to fit inside the frying pan, pressing it down a little to let the artichokes steam slightly. Reduce heat to low and sauté for 15–20 minutes, or until the artichoke hearts are tender when pierced with a sharp knife.

To serve, slice lamb, arrange on a platter with artichokes, and scatter with mint leaves and pomegranate seeds.

This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.