Wilted watercress with mechoui Welsh Lamb and harissa

  • Prep time 15 mins
  • Cook time 3 hrs 50 mins
  • Serves 5+
wilted watercress with mechoui welsh lamb and harissa

Ingredients

Pan steamed watercress

Watercress is a fresh and versatile green that is nice cooked or raw and wilting or steaming in a pan is quick and easy. Choose good strong watercress with robust thick stalks.
  • Serves 4 as a side vegetable
  • 600g watercress
  • A glug of light olive oil
  • 1 garlic clove

Mechoui Welsh Lamb and harissa

  • 1kg Welsh Lamb shoulder – the knuckle is the most succulent
  • 30g butter
  • 3 garlic cloves – chopped
  • 2 tsp coriander seeds – ground
  • 2 tsp cumin seeds – ground
  • 1 tsp sweet paprika
  • Zest of half a lemon
  • 1 tsp salt
  • 1 tsp of pepper
  • Harissa to serve (optional)

Recipe developed by eco-chef Tom Hunt

Mechoui lamb is slow cooked and rested for as long as possible so it steams in its own juices and becomes succulent and aromatic. Watercress goes well with this dish, a delicious iron rich accompaniment. Serve with harissa (optional) – widely available.


Method

Pan steamed watercress

  1. Wash the watercress and chop into rough pieces.
  2. Slice the garlic.
  3. Bring a lidded frying pan to a medium high heat and add the glug of olive oil.
  4. Drop in the garlic and watercress when the oil starts to sizzle and place the lid on the pan.
  5. Leave for 1 minute.
  6. Remove the lid and stir – serve as soon as the watercress is wilted.

Mechoui Welsh Lamb and harissa

  1. Preheat oven 200°C.
  2. Mash the butter with the spices, salt, pepper, lemon zest and garlic.
  3. Rub the butter with the spices over the lamb into any nooks and crannies.
  4. Place in the oven for 15-20 minutes until brown – remove and cover tightly with foil.
  5. Turn down the oven to 150°C and return the lamb.
  6. Cook slowly for at least 3 hours. Check half way through to make sure it’s not burning and spoon some of the buttery juices over the top.
  7. Remove from the oven and rest, covered in the foil, for 30 minutes.
  8. Once rested, pull the lamb off the bone and return to the juices.
  9. Serve mixed with the wilted watercress and harissa.

Storage
The watercress and lamb will keep well for 4 days in the fridge. Reheat until hot right through in a pan and adjust seasoning if necessary.

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