Buttermilk-brined lamb shoulder with harissa
SERVES 8-10
INGREDIENTS
1.5kg lamb shoulder, bone in10 shallots, peeled
BUTTERMILK BRINE
50g sea salt1.2L buttermilkLemon juice, to taste
HARISSA
3 tsp coriander seeds½ tsp cumin seeds1½ tsp black peppercorns500 g long green chillies, seeds removed (optional), coarsely chopped2 cups coriander, coarsely chopped50 g ginger, coarsely chopped2 garlic cloves, coarsely chopped1 Tbsp sea salt flakes¼ tsp garlic powderJuice of ½ lemon, or to taste2 Tbsp olive oil
1 For the Buttermilk Brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves. Cool, then stir in buttermilk and lemon juice, place in a large container and refrigerate to chill for 20-30 minutes. Add the lamb shoulder and refrigerate for 1½ days, turning occasionally. Remove lamb from brine (discard…