Middle Eastern Te Mana Lamb Shank Salad

Steps

1. Bring a large pot of water to the boil. Bring a half full kettle to the boil. Keep lamb in the sealed bag, carefully place into pot of boiling water and reduce to a simmer. Cook for about 25 minutes, until lamb becomes tender. While lamb cooks, prepare salad.
2. Add bulgur wheat, boiling water and salt to a medium heat-proof bowl. Cover, leave to soak for 6 minutes until grains are tender and fluff up with a fork. Cut grapes in half and peel carrot and cucumber into ribbons. Place in large bowl with rocket.
3. In a small bowl, combine harissa, salt and hot water. Let sit for 5 minutes. Add olive oil and combine to make a smooth sauce.
4. When lamb has finished cooking, carefully remove bag from water, place into a bowl and let sit for 1-2 minutes. Cut open bag, remove shanks (discard liquid) and transfer to a plate. Use tongs to remove meat from bone. Toss in 1 tablespoon of harissa and set aside covered.
5. Dress salad with raspberry balsamic dressing.
6. To serve, divide yoghurt between plates and spread out. Top with bulgur wheat and pieces of lamb. Top with salad and sprinkle over feta, almonds and mint leaves. Drizzle over remaining harissa sauce.