The marinade ingredients might sound fusion-y and improbable, but they work so well,” Olia Hercules says. “When you pull the lamb and mix it through the marinade juices, it’s just incredible. This recipe is fantastic for using up tired, soft fridge-forgotten herbs: feel free to use any, such as parsley, chives and basil.
“Serve it with any grain, too – I like couscous or freekeh – but any slightly plain carb that can soak up the sauce is good: rice, boiled and crushed potatoes, flatbreads… You name it. Lamb shanks or pork or beef ribs will also work here if you want something smaller or cheaper than a lamb shoulder!”
