Harissa Roasted Lamb Shank with Smoked Almond Couscous Salad

Steps

1. Cook lamb Preheat oven to 220°C. Bring a small pot of salted water to the boil. Remove lamb shanks from bag and place on a lined oven tray. Season with salt and roast in oven for about 25 minutes until lamb is hot and meat pulls away from the bone. Combine harissa spice and water in a small bowl and whisk in 1 Tbsp of olive oil.
2. Cook couscous When lamb has 15 minutes cook time remaining, add couscous to pot of boiling water and cook for about 10 minutes until tender. Drain and return to pot with a little oil to prevent sticking.
3. Prepare vegetables Peel carrot and cucumber into ribbons. Halve grapes. Toss all in a medium bowl with cooked couscous, a drizzle of vinegar and remaining salad ingredients.
4. When lamb shank is cooked, remove meat from the bone, keeping it in large pieces. Toss in harissa spice mixture and season to taste. Fold through salad.
5. To serve, Smooth yoghurt onto plates and top with lamb salad.