Spiced lamb shoulder w/ harissa yogurt & fat glazed peppers

Spiced lamb shoulder w/ harissa yogurt & fat glazed peppers

1 lamb shoulder , de boned and hard fat trimmed
( ask the butcher to give you those fat trimmings )

Marinade
2 tbsp yellow mustard seed
1tbsp fennel seeds
2 large dried chill
6 garlic cloves
Couple sprigs of fresh thyme & rosemary
75 ml good olive oil
Pinch of salt & pepper

Toast the spices until nice and fragrant in a pan over the BBQ
Grind with a pestle and mortar
Roughly chop the garlic & herbs
Add it all together and give it another going over with the pestle
Add the olive oil and season

Rub all over the lamb and leave to marinade for 3 hours or overnight

Before grilling bring meat out of the fridge for a good 25/ 30 mins and let it get up to 15*c, give it another good season with salt then place it on the grill with indirect heat below ( the other side to where all your coals are )
Make sure you’re at about 300/350 temp wise with the lid closed

Give it a good 5/7 mins each side and make sure you’re up to 55/60 degrees all over inside
then let it rest for around 10/15 mins

Harissa yogurt
2 tbsp harissa paste
250g Greek yogurt
1/2 lemon

Just mix yogurt and harissa paste with the juice of half a lemon and season with salt

Fat glazed peppers
6/7 long green peppers
Spare lamb fat chunks
Fish sauce
1 Lemon / lime

Grill the long green Turkish peppers directly over the coals while your lamb rests
In a pan slowly render down the off cut fat from the lamb shoulder
Once you’ve got a good amount of liquid fat remove the chunks and mix a little lemon juice and fish sauce into the fat to make a glaze
Once the peppers are nice and blistered remove them from the grill and baste them in the glaze

Lamb should be nice and rested now so slice across the grain and serve with the peppers and yogurt