Harissa lamb with quick pickled cucumber recipe | Sainsbury`s Magazine
Cook this harissa lamb recipe low and slow and reap the rewards with tender, pull-apart meat. Serve with quick pickled cucumber and flatbreads or pilaf rice for the ultimate feast!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 1 lamb shoulder, about 1.8-2kg
- 1 lemon
- 2 tbsp harissa paste
- 1 cucumber
- 50g caster sugar
- 50ml white wine vinegar
- 1 red chilli
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