Chargrilled Shoulder of Harissa & Honey Lamb Chargrilled Shoulder of Harissa & Honey Lamb

Chargrilled Shoulder of Harissa & Honey Lamb

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The ultimate sticky & spicy combo. Get your taste buds tangling with this aromatic, chilli punching recipe. Serve with Bulgar Wheat & Nectarine Salad with Orange Tahini Poppyseed Dressing to look like you have just stepped out of the Masterchef kitchen.  ‚Äč

Preparation: 20 mins 
Cooking: 90 mins

Harissa & Honey Marinade

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


  • 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 barbequing. 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.

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