Slow roasted harissa lamb shoulder | Recipes | Poppy Cooks

Ingredients

• 2 recipe quantities of easy flat breads (8 flat breads; see the link above for this recipe)
• 2 tbsp rose harissa paste
• 3 tbsp ras el hanout
• zest and juice of 1 lemon
• 5 garlic cloves, peeled
• 1 tbsp light brown soft sugar
• 6 thyme sprigs, leaves picked
• 6 rosemary sprigs, leaves picked
• 2 tbsp almond butter
• 2 tbsp olive oil
• 1.4–1.5kg lamb shoulder on the bone
• 3– 3 1⁄4lb lamb shoulder on the bone
• 200g couscous
• seeds of 1 pomegranate
• a small bunch of mint, leaves picked and chopped
• a small bunch of flat-leaf parsley, leaves picked and chopped
• 5–6 black or green olives, pitted and sliced
• 1 tbsp dried oregano
• juice of 1 lemon
• salt and black pepper, to season
• 7oz couscous