Harissa roast lamb & aubergine hummus bowl
Serves - 4
New season lamb is actually in season during Summer and Autumn time - though many assume it’s Spring.
Lamb is fantastic as it’s almost always raised on pasture. Slow cooking a shoulder joint produces the most succulent melt in the mouth meat with an amazing depth of flavour.
Aubergines are great for fibre, vitamins B1 and B6 and potassium. Pomegranates have a wonderful sharpness and sourness to them which cuts through lamb beautifully. They are high in vitamin C, fibre, potassium and antioxidants.
Nutrition per serving
Fat: 44 g
Carbs: 44 g / Fibre: 18 g (Net Carbs: 26 g)
Protein: 72 g
Ingredients
1 kg lamb shoulder
1 T harissa powder
250 ml water
2 aubergines
2 pointed red peppers
1/2 red cabbage
20 g flat leaf parsley
20 g fresh coriander
300 g hummus
1 pomegranate
4 T olive oil
1 T smoked paprika
Method
Preheat oven to 220ºC / 430 F.
Rub lamb all over with harissa powder, place in a cast iron pot and allow the meat to come to room temperature.
Roast the lamb on high for 30 mins without the lid.
After 30 mins take the lamb out of the oven and reduce the temperature to 160ºC / 320 F.
Add a glass of water to the pot and return to the oven with the lid on and cook for 2.5 - 3 hours - checking hourly and adding more water if necessary.
Slice the aubergine lengthways into 8 strips. Do the same with the pointed pepper and add to a roasting tray.
Drizzle over olive oil and a little harissa and rub so everything is coated and roast for 1 hour.
Cut pomegranate in half, hold half in your hand with the cut side between your fingers over a bowl hit the back of the fruit with a wooden spoon so the seeds fall out.
Take lamb out of the oven transfer to a roasting tray and allow to rest for 20 mins before shredding with 2 forks.
Finely shred red cabbage and add to serving bowls.
Add roasted aubergine and peppers to the bowl.
Add pulled lamb, herb salad and hummus.
Mix paprika with olive oil and drizzle over hummus.
Top with pomegranate seeds and serve.