Harissa barbecued lamb with charred greens recipe
 Harissa lamb with charred greens and a fragrant cumin salt. Perfect on the barbecue or in the oven. 2kg/4lb 8oz lamb shoulder, bone in3 tbsp rose harissa paste3 tbsp extra virgin olive oil2 garlic cloves, finely grated6 thyme sprigs, leaves picked1 orange, zest and juice1 lemon, zest and juice 2kg/4lb 8oz lamb shoulder, bone in 3 tbsp rose harissa paste 3 tbsp extra virgin olive oil 2 garlic cloves, finely grated 6 thyme sprigs, leaves picked 1 orange, zest and juice 1 lemon, zest and juice 10 spring onions, trimmed2 Little Gem lettuces, quartered4 chicory, trimmed and halved1 tbsp olive oil1 tbsp sherry vinegar3 tbsp extra virgin olive oilsea salt and freshly ground black pepper 10 spring onions, trimmed 2 Little Gem lettuces, quartered 4 chicory, trimmed and halved 1 tbsp olive oil 1 tbsp sherry vinegar 3 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 tbsp sea salt flakes2 tsp cumin seeds, toasted 1 tbsp sea salt flakes 2 tsp cumin seeds, toasted Method To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours.Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside.When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour.To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar.Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt.