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KitchenSECRETS Tory GarnerRoast shoulder oflamb with lemon(serves 4-6)For the stuffing2 garlic cloves, crushed2 tbsp parsley, roughly chopped1 tbsp coriander, chopped1 tbsp grated lemon rind1 tbsp salted capers, rinsed60g soft fresh breadcrumbs25g ground almonds2 tbsp extra virgin olive oil1 tbsp lemon juiceSea salt and pepper2kg shoulder of lamb, boned3 tbsp oil1 tbsp harissa paste*1 lemonString for tyingTo make the stuffing, combine the garlic, parsley, coriander, lemon,capers, breadcrumbs and almonds. Add extra virgin olive oil, lemonjuice, salt and pepper. Combine well using your hands.Place the lamb on a flat clean surface, add the stuffing and roll upfirmly. Tie securely using string.Preheat oven to 220 degrees Celsius. Heat 1 tbsp oil in a frying pan andbrown the lamb on all sides, then transfer to a roasting tin.Season well and bake for 30 minutes, then reduce the heat to 180degrees Celsius and bake for a further 50 – 60 minutes or until tenderand We still love pink. the Remove Throwzini from 6-Piece oven and let the roast rest for 15 minutes.Knife Set with Block. It’sThin available the harissa at www.amazon.comwith 2 tbsp olive oil or pan juices. Cut the lamb intoslices, for drizzle RO 23 but with only harissa within and the serve with lemon wedges.US, so we suggest you order viaAramex.*harissa paste is a North African hot chilli sauce made from Piri Piri chilli.