Slow Roast Lamb with Harissa Greek Yoghurt Dressing... Thursday July 4th 2013

So we are still eating the shoulder of lamb.. kebabs yesterday, and today I slow roasted the rest to eat hot today and cold on Saturday.  Simply anointed with olive oil and smoked paprika and marinated overnight, then a hot blast (as hot as your oven will go) for half an hour then down to low (mk 3 Gas) for 3 hours.. til it is as tender as a baby's cheek...

With the salad and new potatoes we had a rich yoghurt dressing, just Total Greek yoghurt with a spoonful of harissa, a spoonful of capers, a little oil and vinegar and a sprinkling of sumac for a lemony hit.

I love a bit of lamb...