Hot Honey Lamb

Mix the honey with the harissa, rosemary and garlic. Reserve 3 tbsp of the mixture and set aside. Cut 2cm slits all over the shoulder of lamb and rub the marinate into the meat on both sides, then transfer to a baking tray and leave to marinate for 24 hours in the fridge.
Preheat a slow cooker on the high setting. Add the onions and 500ml boiling water, then add the lamb shoulder and cook for 5 hours until falling apart. Remove, leave to rest for 15 mins, then serve with crumbled feta and your choice of steamed greens.

6 hrs

4 serving

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