Cook time: 4 hours | Prep time: 25 mins | Serves: 6-8

Ingredients.

• 2 brown onions, thinly sliced
• 4 celery stalks, diced
• 1.8kg lamb shoulder, bone in
• 4 white potatoes, cut into wedges
• 4 rosemary sprigs, roughly chopped
• 1 tablespoon cumin
• 1 teaspoon harissa spice
• 500ml chicken stock
• 40ml extra virgin olive oil
• Sea salt and pepper
• 1 lemon, wedges to garnish

For Chimichurri

• 1 small Spanish onion, finely diced
• 3 cloves garlic, minced
• 1 bunch parsley, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried chili flakes
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Sea salt and pepper to taste

Method.

1. Preheat the oven to 180ºC (160°C fan).
2. Layer onions and celery in a large, shallow, oven-proof dish.
3. Place lamb on top. Arrange potatoes around the lamb.
4. In a medium bowl mix the rosemary, cumin, harissa, chicken stock, olive oil, salt, and pepper. Pour over the lamb and add 3 cups of water into the pan, on the side. Cover with baking
   paper and foil. Cook for 3 hours.
5. Remove the baking paper and foil. Cook for another hour, making sure potatoes are not covered so they crisp up.
6. To make the chimichurri, place onion, garlic, parsley, oregano, chili flakes, olive oil, vinegar, salt, and pepper in a bowl. Mix and set aside.
7. To serve, drizzle some of the chimichurri over the lamb. Serve remaining chimichurri on the side.