Slow-Roasted Harissa Lamb Shoulder with Sautéed Artichokes - IQS Recipes

Ingredients

• 1 X 1 kg (2 lb 4 oz) boneless lamb shoulder.
• 1 red onion, peeled and cut into wedges.
• 8-10 garlic cloves, smashed.
• 8-10 small globe artichokes.
• juice of 1/2 lemon.
• 60 ml (2 fl oz/1/4 cup) extra virgin olive oil.
• 2 brown onions, thinly sliced lengthways.
• 125 ml (4 fl oz/1/2 cup) white wine or verjuice.
• 500 ml (17 fl oz/2 cups) homemade vegetable stock.
• 1 handful mint leaves.
• seeds from 1/2 pomegranate.
• 1 teaspoon coriander seeds, toasted.
• 1 teaspoon cumin seeds, toasted.
• 4 garlic cloves, coarsely chopped.
• 4 dried ancho chillies, seeded and soaked.
• 3 fresh long red chillies, seeded.
• 1 teaspoon sweet paprika.
• juice and zest of 1 lemon.
• 1 tablespoon red wine vinegar.
• 2 tablespoons olive oil.
• 1/2 teaspoon sea salt.