PLAYING with fire

Buttermilk-brined lamb shoulder with harissa

SERVES 8-10

INGREDIENTS

1.5kg lamb shoulder, bone in
10 shallots, peeled

BUTTERMILK BRINE

50g sea salt
1.2L buttermilk
Lemon juice, to taste

HARISSA

3 tsp coriander seeds
½ tsp cumin seeds
1½ tsp black peppercorns
500 g long green chillies, seeds removed (optional), coarsely chopped
2 cups coriander, coarsely chopped
50 g ginger, coarsely chopped
2 garlic cloves, coarsely chopped
1 Tbsp sea salt flakes
¼ tsp garlic powder
Juice of ½ lemon, or to taste
2 Tbsp olive oil

1 For the Buttermilk Brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves. Cool, then stir in buttermilk and lemon juice, place in a large container and refrigerate to chill for 20-30 minutes. Add the lamb shoulder and refrigerate for 1½ days, turning occasionally. Remove lamb from brine (discard brine), then refrigerate, uncovered overnight, to dry out.

For the Harissa, dry-roast seeds