- 2kg Lamb Shoulderboned
- 1/2 cup Harista Paste
- 1/2 cup Olive Oil
- 12 chat Potatoesquartered
- 4 Orange
- 1 tablespoon Mustarddijon mustard
- 1 clove Garliccrushed
- 2 large Carrotcut into matchsticks
- 2 cups Watercress Sprigs
- 1/2 cup Coriender Sprigs
- 1/2 cup Mint Leavestorn
- 2/3 cup Yoghurtto serve
- 8 fresh long Red Chillieschopped
- 1 small Red Onionchopped
- 3 cloves Garlicchopped
- 1 tablespoon Cuminground
- 2 teaspoons Corianderground
- 1 teaspoon Caraway Seeds
- 1/3 cup Olive Oil
Delicious meat with harissa paste.
Preheat oven to 160C/ 140C fan-forced. Using kitchen string, tie lamb at 2cm intervals to secure. Using a large, sharp knife, score top of lamb several times. Place lamb in a glass dish. Using hands, rub Harissa Paste all over lamb. Cover with plastic food wrap; chill for 30 minutes to marinate.
Heat half the oil in a large frying pan over moderate heat. Add lamb; cook for 3 minutes or until seared all over. Transfer to a roasting pan; drizzle with 1 tablespoon of remaining oil. Bake for 3 hours 30 minutes or until very tender. Remove from oven. Cover with foil; rest for 15 minutes.
Meanwhile, place potato in a large microwave-safe bowl. Cover with plastic wrap; microwave on High (100C) for 7 minutes or until tender. Cool. Place in a large bowl.
Juice 2 of the oranges. Whisk remaining oil, orange juice, mustard and garlic in a small bowl. Season with salt. Using a small knife, peel and segment remaining oranges; add to potato. Add carrot, watercress, coriander and mint. Drizzle with dressing; toss to combine. Carve lamb. Serve with salad and yoghurt.
For Harista Paste; Process chilli, onion, garlic and spices until finely chopped. Add oi; season with salt. Process, scraping down side of bowl, until mixture forms a smooth paste.