75 gmharissa (see note)2lemons, finely grated rind and juice only1 tbspextra-virgin olive oil1Spanish onion, cut into wedges12garlic cloves, smashed1.4 kgpiece of lamb shoulder, bone inCrushed chickpeas400 gmdried chickpeas, soaked overnight in cold water, drained1 litre(4 cups) chicken stock75 mlextra-virgin olive oil1Spanish onion, thickly sliced1garlic clove, finely chopped2lemons, finely grated rind and juice onlyCumin and parsley dressing3 tspcumin seeds80 ml(1/3 cup) extra-virgin olive oil2garlic cloves, thinly sliced2lemons, juice only (or to taste)¾ cupcoarsely chopped flat-leaf parsley
Combine harissa, lemon rind, juice and oil in a bowl, season to taste. Scatter onion and garlic in the base of a roasting pan. Place lamb on top, skin-side up, rub with harissa mixture, cover with plastic wrap, refrigerate for 3 hours.
Preheat oven to 150C. Bring lamb to room temperature, add 250ml water to pan, cover with foil, roast for 2½-3 hours, reduce heat to 120C, cook until meat falls from the bone (2½-3 hours). Rest for 10 minutes, coarsely shred.
Meanwhile, for crushed chickpeas, place chickpeas in a large saucepan, add stock and 1.25 litres cold water, bring to the boil over medium-high heat, cook until very tender (45-50 minutes), do not drain. Process in a food processor until coarsely chopped, add 60ml oil, process to a coarse paste. Heat remaining oil in a separate saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), add chickpea mixture with lemon rind and juice, season to taste and keep warm.
Meanwhile, for dressing, dry-roast cumin in a small saucepan (1-2 minutes). Add oil and garlic, cook over low heat until garlic is golden and fragrant, remove from heat, add lemon juice, season to taste. Stir in parsley, serve with lamb and chickpeas.
Note Harissa is a north African chilli paste,
available from select grocers and delicatessens.