Harissa lamb with quick pickled cucumber
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Harissa lamb with quick pickled cucumber
Although this dish needs a good stretch in the oven, it’s so low effort, you’ll feel like the host with the most when you serve up the soft, spiced lamb. Eat stuffed into flatbreads alongside the pickled cucumber, or with pilaf rice
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
507Kcal
Fat
25gr
Saturates
10gr
Carbs
10gr
Sugars
10gr
Fibre
1gr
Protein
61gr
Salt
0.6gr
Livvy Potts and Katy Young
Friends Livvy Potts and Katy Young run Feast, a luxury catering company
See more of Livvy Potts and Katy Young’s recipes
Livvy Potts and Katy Young
Friends Livvy Potts and Katy Young run Feast, a luxury catering company
See more of Livvy Potts and Katy Young’s recipes
Ingredients
- 1 lamb shoulder, about 1.8-2kg
- 1 lemon
- 2 tbsp harissa paste
For the pickled cucumber
- 1 cucumber
- 50g caster sugar
- 50ml white wine vinegar
- 1 red chilli
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4, and put the lamb in a foil-lined roasting tin. Score the fat, and use a skewer, or knife, to make small incisions in the meat. Squeeze the lemon juice and mix together with a good pinch of salt and the harissa. Spread the harissa evenly across the lamb, massaging it in well. Roast for 4 hours, covering with foil for the last hour.
- Rest the cooked lamb for at least 30 minutes, covered with foil and a tea towel to keep it warm.
- Halve the cucumber and scrape out the seeds. Using a peeler, shave the cucumber into long, thin ribbons and add to a bowl. Heat the sugar with the vinegar until the sugar dissolves, then snip in the chilli, and pour the mixture over the cucumber ribbons. Cover with clingfilm, and chill for 30 minutes.
- To serve, shred the lamb into bite-sized pieces using 2 forks, and pour over any roasting juices. Serve with the pickled cucumber.
