Grilled spiced lamb shoulder with fennel and tomato sauce
Marinating the lamb in a harissa and yoghurt sauce helps to tenderise the meat and adds a depth of flavour to this dish.
Ingredients
For the lamb
- 400g/14oz lamb shoulder, diced
- 3 tbsp harissa
- 3 tbsp Greek-style yoghurt
- 3 garlic cloves, crushed
- 1 tsp sweet smoked paprika
- lemon, juice only
For the sauce
- 50ml/2fl oz olive oil
- 1 red onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 150²µ/5½´Ç³ú cherry tomatoes
- 4 garlic cloves, thinly sliced
- 400g tin whole plum tomatoes
- 1 tbsp runny honey
- 1 tbsp tomato purée
- 3 spring onions, sliced, to serve
- 2 tbsp chopped fresh dill, to serve
- 100²µ/3½´Ç³ú feta, to serve
Method
To make the lamb, mix all of the ingredients apart from the lemon together in a large bowl, cover and allow to sit overnight in the fridge.
The next day, bring the meat back to room temperature. Thread the lamb onto a metal skewer and chargrill on all sides using a flat griddle or large frying pan, until cooked through. This will take 8–10 minutes, depending on how you like your lamb.
Squeeze over the lemon and allow to rest, collecting any juices.
To make the sauce, use a skillet pan that you can serve the dish in. Place the pan over a medium heat then add the olive oil, onions and fennel and sauté for 10 minutes to soften without colour.
Add the cherry tomatoes and garlic and cook for another 10 minutes.
Add the tinned tomatoes and honey and simmer gently over a low heat to reduce for around 1 hour.
To serve, remove the lamb from the skewers and scatter over the reduced tomato sauce, topping with the spring onions, dill and feta.