by Neil Clifton
I have never been to Morocco, but my friends who have marvel at the place. I cooked this on cold Sunday afternoon, the Yorkshires were the left overs of the traditional Sunday breakfast in our house, pancakes. I had been watching Rick Stein's trip through Turkey and Morocco, raided the cupboards and hey presto! The salad is BBC good food recipe, with some added feta.
For the Lamb:
1 whole lamb shoulder,
3 preserved lemons,
4tbsp harissa paste
200ml red wine
200ml chicken stock
40 ml Balsamic Vinegar
2 onions, halved
2 large potatoes, halved.
50g bulgur wheat
50g flat-leaf parsley, chopped
50g mint chopped
200g ripe tomatoes, deseeded and diced
3 spring onions, finely sliced
Juice 1 lemon
3 tbsp olive oil
30g Feat, crumbled
140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
Duck fat/ lard
1. Lightly brown both sides of the lamb (about 2 mins per side)
2. Pierce the skin of the lamb with a sharp knife and cover with the harissa paste.
3. Lay the halved onions and potatoes at the bottom of a roasting pan and place the lamb on top.
4. Add all of the remaining ingredients to the pan and bring to a gentle simmer and prepare the Yorkshire pudding mix.
5. Cover and cook in the oven for 4 hours, until meat can be pulled away with 2 forks.
6. Meanwhile combine all of the salad ingredients.
7. About 40 minutes before the lamb is ready heat the Yorkshire pudding tins in the oven with your choice of fat. Once sizzling hot add the batter mix. Cook for 20/25 mins.
8. To serve, shred the lamb retaining the juices, cut the top from the Yorkshires and stuff with the meat. Sprinkle over the salad.
HINTS & TRICKS
The potatoes and onions used to support the lamb can be used and an extra side. However, I like to blitz them in a processor and make them a base for a thick vegetable soup for lunch the next day.
WINE SUGGESTION: A very light Rioja with not to much body it brings out the denseness of the lamb and the subtle heat of the Moroccan flavours.