Slow-Cooked Harissa Lamb - cooking recipe

Ingredients

2 kg lamb shoulder (boned)
1/2 cup harissa
1/2 cup vegetable oil (or olive oil)
12 baby potatoes (quartered)
4 oranges (medium)
1 tablespoon Dijon mustard
1 garlic clove (minced)
2 carrots (large cut into matchsticks)
2 cups watercress (sprigs)
1/2 cup coriander (sprigs cilantro)
1/2 cup mint (leaves torn)
2/3 cup yogurt (natural to serve)

Preparation

Preheat oven to 160C or 140C fan forced.
Using kitchen string, tie lamb at 2cm intervals to secure.
Using a large sharp knife, score top of lamb several times and place lamb in a glass dish and using hands rub harissa all over the lamb and cover with plastic food wrap and chill for 30 minutes to marinate.
Heat half the oil in a large frying pan over moderate heat and add lamb and cook for 3 minutes or until seared all over and transfer the lamb to a roasting pan and drizzle with 1 tablespoon of remaining oil and bak for 3 hours and 30 minutes or until very tender.
Remove from the oven and cover with foil and rest for 15 minutes.
Meanwhile place potato in a large microwave safe bowl and cover with plastic food wrap and microwave on high (100%) for 7-8 minutes or until tender, cool and place in a large bowl.
Juice 2 oranges and whisk remaining oil and orange juice, mustard and garlic in a small bowl and season with salt to taste.
Using a small knife, peel and segment remaining oranges and add to the potato and then add carrot, watercress, coriander and mint and drizzle with the orange dressing and toss to combine.
Carve lamb and serve with salad and yogurt.