I fully intended on roasting a shoulder of lamb for this post, but when the weather went from rainy days to a full week of unadulterated sunshine, I couldn’t resist firing up the BBQ and throwing this beautiful cut from Garrett’s Butchers on the grill instead. 

For me, one of the most revelatory flavour combinations has to be harissa with honey. Spicy, smoky and sweet, the piquant nature of harissa, a North African spice paste made from roasted chili peppers, coriander, cumin, caraway, garlic and onion blends so perfectly with Grandad’s creamy honey from his bees on the farm. 

This shoulder of lamb is easy to prep and fantastic served straight off the barby on a plate of roasted potatoes and steamed veg, but it’s equally as dazzling if you keep some for a dinner salad later in the week as well which is exactly what I chose to do over the weekend.

European lamb is one of Ireland’s treasures. Never gamey, always rich in flavor and infinitely appealing for a lingering Sunday roast or chargrilled at a family BBQ. The shoulder cut is versatile and tender. Order ahead from your Bord Bia certified local butcher for the best quality. 

Chargrilled Shoulder of Harissa & Honey Lamb, Bulgar Wheat & Nectarine Salad with Orange Tahini Poppyseed Dressing 

Harissa & Honey Marinade

  • 30ml harissa paste (from store)
  • 20 ml raw organic honey 
  • Salt and Pepper to taste

Salad

  • 175g mixed garden greens/rocket
  • 250-400g grilled lamb, thinly sliced
  • 2 ripe nectarines, pitted & sliced and grilled
  • 100g bulgar wheat, cooked 
  • 60g red onion, finely chopped
  • 80g cucumber, deseeded and finely diced 
  • Handful flat leaf parsley, chopped
  • Fennel pollen fronds (optional)

For the dressing:

  • 80ml olive oil
  • 1 tbsp orange juice
  • 1 tsp orange zest 
  • 1 tbsp tahini
  • 1 tbsp natural yoghurt 
  • 2-3 tsp poppy seeds
  • Sea Salt and black pepper

Mix together the marinade ingredients. Pierce lamb shoulder skin with knife and rub marinade into butterflied shoulder. Place in refrigerator for 2 hours up to overnight. Take lamb out of fridge an hour before barbequeing. Heat the BBQ to lowest temperature, place lamb on grill, cover and cook for 30 minutes each side, checking to make sure the flame isn’t burning the skin and turning as needed.  Remove from BBQ, cover with kitchen foil and let rest for 10-15 minutes. 

Add all of the dressing ingredients to a screw-top jar. Seal the lid and shake well until combined. 

Layer the bulgur wheat, greens, lamb, nectarines, onion, cucumber, parsley and fennel pollen on a large platter. Drizzle over enough of the dressing to coat, then serve. 

Slan Abhaile.

Imen xx

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