Dreaming of Summer in what is supposed to be Spring. This cold snap we’ve been experiencing in the U.K has really got to me. When it’s Christmas i love it to be cold, freezing in fact, so that you’re forced to spend hours in front of fires, roasted joints and hearty comfort food. After a solid few months of grey sky and the teasing of a few sunny albeit cold days, this week i was really longing for some warmth.
I don’t plan my recipes too much, but this was one of those occasions where i had been thinking about these combination of ingredients and sides for a while and the Easter Bank Holiday was the perfect time to test.
The small fire from the Harissa and the gentle bursts of Citrus from this lamb makes it a perfect summer dish and would also be fantastic cooked on the BBQ. The lamb just melts away from the bone, which you can either leave in chunks or shred to put inside wraps or burger buns.
Unfortunately it wasn’t summer, so i slow roasted it in the oven for six hours and served it with Spinach and some Buttery Lemon and Broccoli rice and spiced Pepper yoghurt- using the blackened bits and peppers from the lamb; a great way to get in some veggies.
I used a gluten free Newburn Bakehouse wrap here but this lamb could also be enjoyed with veggie fueled quinoa, lemony mash or some sweet potato jackets or fries. 
