Harissa Lamb Henrys with Tabbouleh Salad

Serves 4

Takes 2 hours 30 minutes, plus overnight for marinating

Lamb Henrys, traditionally a shoulder of lamb cut into quarters (you can ask your butchers to do this) and slow roasted until you have tender, fall-off-the-bone meat. We gave them a Middle Eastern twist by marinating in Harissa spice overnight then gently cooked for a couple of hours in the oven – this would also work wonderfully on a low heat BBQ whilst the weather is suitable. Paired with a herb-heavy tabbouleh salad with sweet pops of pomegranate seeds, its a real feast for the eyes as well as the taste buds. 

1. The night before, place the lamb henrys in a large baking dish big enough to fit all pieces snugly. Season with the harissa and garlic powder, salt and rub with olive oil so each piece is nicely coated. Place in the fridge to marinate overnight.
2. Remove from the fridge 2 hours before you want to cook.
3. Pre heat the oven to 180C.
4. Add a splash of water to the baking dish and cover the lamb well with one layer of parchment paper then two tightly wrapped layers of foil, you want this completely airtight so the lamb is fall-off-the-bone cooked.
5. Place in the oven for 2 hours.
6. 1 hour before the lamb is finished, place the bulgar wheat in a saucepan with 1 tsp salt, pour over boiling water until it is approx. 2cm submerged and set on a medium heat. Add a knob of butter then place a lid on top. Let it come to a boil then immediately turn off the heat. Allow to sit and continue to steam until the bulgar wheat has completely absorbed the water – you want a nice and fluffy consistency. Tip out into a large bowl and leave to cool.
7. The lamb should be done after 2 hours, remove from the oven and let rest whilst you finish the salad.
8. Combine the parsley, coriander, mint, dill, garlic, roasted peppers, red onion and pomegranate seeds with the cooled bulgar wheat and stir to mix well.
9. Add in the dukkha, salt, lemon juice and extra virgin olive oil, mix to combine once more.
10. Serve the tabbouleh into bowls and shred generous helpings of the lamb over the top, spooning over some of the cooking juices. Finish with a few fronds of dill and a scattering of the rose petals (optional) enjoy!

For the Lamb Henrys:

2kg Shoulder of lamb, quartered (ask your butcher to do this)

2 tbsp harissa powder

2 tsp garlic powder

2 tsp salt

1 tbsp olive oil

Splash of water

For the Tabbouleh:

120g bulgar wheat

100g parsley finely chopped

100g coriander, finely chopped

60g mint, finely chopped

60g dill, finely chopped (save some fronds for garnish)

½ red onion, finely diced

80g pomegranate seeds

300g roasted red peppers (we used Karyatis Roasted Red Peppers)

1 large garlic clove, peeled and grated

2 tsp salt

2 tsp dukkha

3 tbsp lemon juice

80ml extra virgin olive oil

Edible rose petals, for garnish (optional)