Slow Roasted Harissa Lamb - cooking recipe

Ingredients

4 1/2 lbs lamb shoulder, boned
1/2 cup harissa
1/2 cup vegetable or olive oil
12 None baby potatoes, quartered
4 medium oranges
1 tbsp Dijon mustard
1 clove garlic, crushed
2 large carrots, cut into matchsticks
2 cups watercress sprigs
1/2 cup cilantro sprigs
1/2 cup mint leaves, torn
2/3 cup plain yogurt, to serve

Preparation

Preheat the oven to 325\u00b0F. Using kitchen string, tie lamb at 1 inch intervals to secure. Using a large sharp knife, score top of lamb several times. Place lamb in a glass dish. Rub harissa all over lamb. Cover with plastic wrap; refrigerate for 30 mins to marinate.
Heat 1/4 cup of the oil in a large skillet on medium heat. Add lamb; cook for 3-5 mins or until seared all over. Transfer lamb to a roasting pan; drizzle with 1 tbsp of remaining oil. Roast for 3 hours 30 mins or until very tender. Remove from oven. Cover with foil; let stand for 15 mins.
Meanwhile, place potato in a large microwave-safe bowl. Cover with plastic wrap; microwave on High (100%) for 7-8 mins or until tender. Cool. Place in a large bowl.
Juice 2 of the oranges. Whisk remaining oil, orange juice, mustard and garlic in a small bowl. Season with salt. Using a small knife, peel and segment remaining oranges; add to potato. Add carrot, watercress, cilantro and mint. Drizzle with dressing; toss to combine. Carve lamb. Serve with salad and yogurt.