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Pre heat the oven to 220 degrees Celsius. Place the lamb in a roasting dish, add seasoning and garlic plus a glug of olive oil and roast in the oven for 20 minutes then reduce the heat to 160 degrees Celsius and roast for 3-4 hours until crisp and meat falling off the bone.

For the black rice salad, pour 250g of black rice into a saucepan with 500ml of water, add a sprinkle of salt and bring to the boil, once boiling reduce the temperature and allow to simmer for 35-45 minutes or until soft but with a little bite to it still. Rinse with cold water or allow to cool. Mix in the chopped red onion, radishes, pomegranate and chopped fresh mint and parsley. Add in the fresh lemon juice a drizzle of extra virgin olive oil and add seasoning.

For the harissa simply blitz all ingredients together, check for seasoning and spice, adjusting if necessary. Store in an air tight container in the fridge and use when ready.

Serve up the lamb, rice salad and harissa and allow everyone to help themselves.