Easter recipes

Slow-cooked hot honey lamb shoulder

Mix 100g clear honey, 50g harissa, 1 crushed large garlic clove and 3 rosemary sprigs together, reserve 3 tablespoons of it and set aside. Season the rest with salt. Cut 2cm slits all over a lamb shoulder (about 1.6kg), and then rub the marinade into the lamb, on both sides, pushing it into the slits.
Transfer to a baking tray and leave to marinate for at least an hour, or up to 24 hours. If you’re leaving it longer than an hour, put it in the fridge but don’t cover it as it will pull off the marinade.
When ready to cook, preheat your slow cooker on the high setting for 10-15 minutes to give it a head start. Roughly chop 1 onion and add with 500ml just-boiled water to the pot. Then carefully add the lamb shoulder – it might not submerge in the liquid completely, depending on the shape of your cooker, but that’s fine. Put the lid on and cook for 5-6 hours, until there is absolutely no resistance in the meat.
Remove the lamb carefully from the slow cooker and leave to rest for 15 minutes.
Meanwhile, mash 200g feta in a bowl, then stir in 100g natural yogurt and 1 crushed garlic clove. Beat with an electric whisk until smooth. Spread the feta on the base of a serving platter. Shred the lamb roughly using 2 forks, and toss through with the remaining marinade, then pile the meat on top of the feta, scatter with 10g roughly chopped coriander, add a drizzle of honey and serve immediately.