Lamb Neck, Preserved Lemon, White Beans And Harissa Recipe | olivemagazine

Ingredients

• 1 heaped tsp cumin seeds
• 2 tsp smoked paprika
• 1kg whole lamb neck fillets (about 3 large)
• plain flour for dusting
• 4 tbsp rapeseed or vegetable oil
• 2 large red onions sliced
• 12 garlic cloves finely chopped
• 1 lemon juiced
• 1 tsp runny honey
• 150ml pomegranate molasses
• 500ml lamb or chicken stock
• 3 x 400g tins of white beans drained but not rinsed
• 1 lemon zested, one half juiced
• good glug of olive oil
• 2 small preserved lemons pithed and thinly sliced
• large handful of mint roughly chopped
• large handful of coriander chopped
• harissa and pomegranate seeds to serve