for 4 people

To marinate the meat

1 tbsp	olive oil
1 tbsp	Fine Food Miel de Fleur d'Oranger
½ tbsp	harissa
800 g	lamb shoulder (boneless)

Meat

½ tsp	salt
2	onions, cut into thin slices
2	garlic cloves, finely chopped
½ tin	anchovy fillet, drained
1 tsp	cinnamon
½ dl	water

To serve

100 g	pomegranate seeds
1 tbsp	Fine Food Miel de Fleur d'Oranger
½ tbsp	harissa
½ bunch	flat-leaf parsley, roughly chopped

How it's done

To marinate the meat

Combine the oil, honey and harissa, coat the meat with the marinade, cover and marinate for approx. 1 hr.

Meat

Salt the meat, place in the roasting pan. Add the onions, garlic and anchovies alongside, sprinkle with the cinnamon, pour in the water. Place the lid on top.

To roast in the oven

Cover and braise for approx. 3 hrs. in the lower half of an oven preheated to 160 °C, basting the meat with the cooking juices from time to time. Remove from the oven, pull apart the meat using two forks, return to the roasting pan, mix with the resulting cooking juices.

To serve

Add the pomegranate seeds, honey and harissa to the meat, mix, plate up, garnish with the parsley.

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