Jab a sharp knife into a half shoulder of lamb to make cuts all over the lamb. Rub a couple of Tbs harissa (the rose variety
is particularly fragrant) all over and into the cuts. Slice a couple of red onions and scatter these over the base of a roasting
tin and place the lamb on top. Cover the lamb with kitchen foil and leave to rest for an hour or so, then place in a 160°C oven
for about 2 hours. Remove the foil and increase the oven temperature to about 190°C and roast for another 30 minutes, to brown the meat.
Carefully remove the lamb and place in another dish, keeping warm. Add a couple of cups of chicken stock to the onions together with
a Tbs harissa, bring to a boil and simmer until reduced to a nice thickish onion gravy. Pour over the lamb and bake for another 30 minutes
or so, to ensure it’s all piping hot. Serve with some jewelled couscous (with added toasted pine nuts and pomegranate seeds) garnished
with fresh coriander, accompanied with a mixed salad.