Slow Roasted Harissa Lamb

• 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

1. Preheat the oven to 325u0b0F. 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.
2. 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.
3. 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.
4. 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.

lamb shoulder, harissa, vegetable, potatoes, oranges, mustard, clove garlic, carrots, watercress sprigs, cilantro sprigs, mint, plain yogurt

Taken from recipes-plus.com/api/v2.0/recipes/24750 (may not work)