Wilted watercress with mechoui Welsh Lamb and harissa - Food & Drink Wales

Ingredients

• Serves 4 as a side vegetable
• 600g watercress
• A glug of light olive oil
• 1 garlic clove
• 1kg Welsh Lamb shoulder – the knuckle is the most succulent
• 30g butter
• 3 garlic cloves – chopped
• 2 tsp coriander seeds – ground
• 2 tsp cumin seeds – ground
• 1 tsp sweet paprika
• Zest of half a lemon
• 1 tsp salt
• 1 tsp of pepper
• Harissa to serve (optional)