Harissa lamb with chickpeas and parsley
Cooking Time Prep time 30 mins, cook 6 hrs (plus marinating, resting)
Ingredients Serves 4
75 gm harissa (see note)
2 lemons, finely grated rind and juice only
1 tbsp extra-virgin olive oil
1 Spanish onion, cut into wedges
12 garlic cloves, smashed
1.4 kg piece of lamb shoulder, bone in
Crushed chickpeas
400 gm dried chickpeas, soaked overnight in cold water, drained
1 litre (4 cups) chicken stock
75 ml extra-virgin olive oil
1 Spanish onion, thickly sliced
1 garlic clove, finely chopped
2 lemons, finely grated rind and juice only
Cumin and parsley dressing
3 tsp cumin seeds
80 ml (1/3 cup) extra-virgin olive oil
2 garlic cloves, thinly sliced
2 lemons, juice only (or to taste)
¾ cup coarsely chopped flat-leaf parsley
Preparation
- Combine harissa, lemon rind, juice and oil in a bowl, season to taste. Scatter onion and garlic in the base of a roasting pan. Place lamb on top, skin-side up, rub with harissa mixture, cover with plastic wrap, refrigerate for 3 hours.
- Preheat oven to 150C. Bring lamb to room temperature, add 250ml water to pan, cover with foil, roast for 2½-3 hours, reduce heat to 120C, cook until meat falls from the bone (2½-3 hours). Rest for 10 minutes, coarsely shred.
- Meanwhile, for crushed chickpeas, place chickpeas in a large saucepan, add stock and 1.25 litres cold water, bring to the boil over medium-high heat, cook until very tender (45-50 minutes), do not drain. Process in a food processor until coarsely chopped, add 60ml oil, process to a coarse paste. Heat remaining oil in a separate saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), add chickpea mixture with lemon rind and juice, season to taste and keep warm.
- Meanwhile, for dressing, dry-roast cumin in a small saucepan (1-2 minutes). Add oil and garlic, cook over low heat until garlic is golden and fragrant, remove from heat, add lemon juice, season to taste. Stir in parsley, serve with lamb and chickpeas.
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