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Lamb neck, preserved lemon, white beans and harissa

A blue plate with lamb neck on top of a bed of white beans, topped with pomegranate seeds and a red sauce.

Lamb neck, preserved lemon, white beans and harissa

Name: Lamb neck, preserved lemon, white beans and harissa
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Ingredients: 1 heaped tsp cumin seeds; 2 tsp smoked paprika; 1kg whole lamb neck fillets (about 3 large); plain flour for dusting; 4 tbsp rapeseed or vegetable oil; 2 large red onions sliced; 12 garlic cloves finely chopped; 1 lemon juiced; 1 tsp runny honey; 150ml pomegranate molasses; 500ml lamb or chicken stock; 3 x 400g tins of white beans drained but not rinsed; 1 lemon zested, one half juiced; good glug of olive oil; 2 small preserved lemons pithed and thinly sliced; large handful of mint roughly chopped; large handful of coriander chopped; harissa and pomegranate seeds to serve

Nathalie Moukarzel

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Serves 6

A little effort

Prep: 20 mins

Cook: 3 hrs

0 reviews

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This Lebanese-inspired lamb dish comes from the kitchens of Sohaila, a restaurant in Shoreditch created by social enterprise Fat Macy’s

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Try our lamb neck, preserved lemon, white beans and harissa recipe, then check out our lamb kleftiko, leg of lamb with pomegranate and balsamic onions and read our helpful guide about what to do with preserved lemons.

Nathalie Moukarzel says: "My father was from Lebanon, my mother South Africa, and so we always had a lot of strong and beautiful flavours and dishes at home. This is an extremely comforting yet fresh recipe, perfect for colder months. The dish is built for sharing – spooning it out onto your guests’ plates is the quintessential act of caring at a celebratory time with loved ones. At Fat Macy’s we produce our own tomato harissa. It’s certainly fun to make at home but for the amount needed for this recipe I would recommend you purchase one of the delicious options available in shops."

Sohaila is a restaurant and natural wine bar created by social enterprise Fat Macy’s (which supports people in temporary accommodation via culinary training), serving modern Middle Eastern food. It’s named after founder Nathalie Moukarzel’s grandmother and a lot of the recipes are inspired by her. Dishes use local and sustainable ingredients, and the menu changes often to minimise food waste. Plates often include labneh and chilli butter, deep-fried mussels, and halloumi and figs.