The paste cooks down to a sort of brick coloured crust full of intense flavour, good both hot and cold
1/2 shoulder of lamb
1 small onion, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
1 tbspn fresh dill, roughly chopped
1 tbspn flat leaf parsley, roughly chopped
1 tbspn hot smoked paprika
1 tspn ground cumin
1 tspn ground coriander
1 tbspn harissa paste
1/2 tspn ground ginger
Large pinch of ground cinnamon
1/2 tspn ground turmeric
1 tspn crushed black pepper
1/2 tbspn salt
3 tbspns olive oil
2tbspns lemon juice
Put all the ingredients from the chopped onion down to the salt into the bowl of a stick blender and blend till you have a rough paste. Add the oil and lemon, stir it in to loosen, then blend again to be fairly smooth.
Piece the flesh of the lamb all over with a sharp knife. Put it into the pan in which you intend to roast it. Rub half the marinade on the underside of the meat (not the skin side) and turn the meat over to be skin side up. Rub the remaining marinade into the skin. Cover with clingfilm and refrigerate for at least 4 hours, but overnight would be better.
Heat the oven to Gas 4/350F/175C. Take the plastic off the tray and cook the meat for about 90 minutes, basting occasionally. If the top appears to be starting to catch cover with a sheet of foil to finish cooking.
Initially I planned to make aubergine and yoghurt and hummus to go with this, but the man pleaded for roast potatoes, so we had them instead with sweet potato roasted till caremalised, I put parsnips in with the meat and they came out ‘curried’ and just gorgeous.