Method

1. Preheat the oven to 160°C/140°C fan.
2. In a bowl, mix the harissa paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper.
3. Place the lamb in a roasting tin and rub all over with the harissa marinade. Roast uncovered for 30 minutes.
4. Pour 300ml water around the lamb, then cover the tin tightly with two sheets of foil. Roast for 4 hours, basting once or twice with the cooking juices, until tender.
5. Transfer the lamb to a chopping board and rest for 20–30 minutes, loosely covered with foil. Skim any surface fat from the pan juices, then taste and keep warm. If needed, simmer for 5–10 minutes to intensify the flavour.
6. Meanwhile, prepare the salad. Combine the cucumber, radishes and almonds in a serving bowl. Toss with most of the herbs.
7. Drizzle with the argan oil, honey and lemon juice, season well, and toss to combine. Scatter over the remaining herbs and pomegranate seeds.
8. Serve the lamb carved into slices, with the salad and crispy roast potatoes.

Original Recipe- delicious.