METHOD

• Slash the flesh of the lamb with a sharp knife, then rub the lamb liberally with Ras El Hanout, massaging into the the flesh to allow the spices to penetrate. Rest in the fridge for at least 3 hours or overnight.
• Pre-heat the oven to 160°C/320°F.
• Reserve one sliced onion and put the remainder in a large roasting dish, then add 300ml of water, place lamb on top and cover tightly with aluminium foil or lid, cook for three hours, then remove the foil or lid and cook for a further hour until nicely browned.
• Meanwhile, chop all the vegetables and combine in a roasting pan, add salt, pepper and harissa paste and mix well, roast for about 30-40 minutes.
• Put freekeh in a pot and add 1L chicken stock, bring to the boil then simmer for approximately 20 minutes until tender.
• While the freekeh is cooking, put the reserved sliced onion into a pan and sauté with olive oil until tender.
• Once the freekeh is cooked, drain it and add to the onion with 1 tsp of ground cinnamon, place in a serving dish and add the chopped herbs.
• Pour the roasting juices into a jug and rest until the fat rises to the top, spoon off.
• Carve the lamb and serve with freekeh, vegetables and roasting juices.