Slow roasted harissa lamb shoulder

Name: Slow roasted harissa lamb shoulder
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; 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

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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
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