850 g garlic and lemon butterflied lamb shoulder
200 g hummus
⅓ cup harissa
½ red onion, finely sliced
½ red cabbage, finely shredded
½ coriander bunch, leaves chopped
½ lemon, juiced
1 tsp black mustard seeds
4 wholemeal pitas, toasted, to serve
- Preheat oven to 180C. Rub 1 tbsp harissa over the marinated lamb shoulder and place in a roasting pan. Roast lamb for 30 minutes for medium or until cooked to your liking. (Alternatively, you can cook it on the barbecue - sear over high heat for 4-5 minutes each side to seal, then remove from direct heat, close the lid and cook for 20-25 minutes for medium.) Set aside to rest for 5 minutes.
- Meanwhile, mix hummus with remaining harissa paste. Toss the red onion, cabbage, coriander, lemon juice and black mustard seeds together.
- Carve the lamb thinly and divide among plates. Serve with the red coleslaw, harissa hummus and toasted pitas.