Slow Roasted Lamb with Harrissa served with Chickpea and Green Bean salad

I love lamb its definitely one of my favourite meats , using a shoulder of lamb and slow cooking gives a lot of tasty tender meat that that can go in the freezer .Though the lamb stays in generous chunks it falls apart at the touch of a fork and melts in the mouth

Slow Roasted Lamb

Whole Shoulder of Lamb
1 Bulb of Garlic finely chopped
3 Medium Sized Onions
2 Tins of Tomatoes
slosh of red wine
salt and pepper to season

Place the shoulder of lamb in a cast iron pan
Add the garlic onions tomatoes and red wine don’t worry if it doesn’t cover the meat
Bake with the lid on a 180degc for one and a half hours
Leave to cool in the oven overnight
In the morning remove the layer of fat from the top of the pan and bones from the meat

The lamb can then go into the freezer in portions , and be slowly heated through when required .Suggestions with seasonal vegetables , with tomatoes and fresh herbs , with lentils or pulses .

This Saturday after some fun walk picking mushrooms I reheated a generous portion with a tin of plum tomatoes tablespoon of harissa and handfuls of chopped fresh parsley it just needed 30 minutes in a high oven

I didn’t want a really heavy accompaniment but did have some flat bread not home-made I am afraid so made the salad below which was really tasty and helped me motor through the flat leaf parsley

Green Bean and Chick Pea Salad with Tahini and Lemon Dressing

Two Handfuls of Green Beans _ steamed
One Tin of Chick Peas
2 tablespooons of tahini
2 tablespoons of toasted sesame seeds
a hanfuld of chopped flat leaf parsley
juice of one lemon

Mix all the ingredients together and serve

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