Recipe: Mediterranean Spiced Rubbed Lamb with Harissa

1.5kg Riverina lamb shoulder, boned out

Marinade

1 cup brown sugar

½ cup dried oregano

½ cup sweet paprika

½ cup se salt

1 tbsp black pepper

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp cayenne pepper

2 x oranges, zested and juiced

Combine all marinade ingredients in a bowl and pour over lamb. Preheat oven to 150 degrees celsius. Place lamb on a tray with baking paper and slow roast for 1 hour and 15 minutes. Change oven settings to 180 degrees celsius and cook a further 10 minutes,. Remove lamb from oven and rest for 10 minutes before carving.

Harissa (makes about 1 cup)

60 grams large red chilies

2 tbsp roasted and coarsely ground cumin

4 cloves garlic

1 large red capsicum, roasted, peeled and deseeded

1 tbsp tomato paste

2 tbsp red wine vinegar

1 tbsp smoked paprika

5 tbsp extra virgin olive oil

Sea salt and pepper to taste

Remove seeds from the chilies and roughly chop. Transfer to a food processor with the capsicum, tomato paste, cumin, garlic and a large pinch of salt. Process until smooth. Add the remaining ingredients and pulse until combined. Taste and season with more salt and pepper if required.