Ingredients
800g lamb boned shoulder or leg 
2 garlic and herb flatbreads  

Ingredients for the marinade 
4 tbsps harissa  
1 lemon, juiced 

Ingredients for the glaze 
2 tbsps harissa 
4 tbsps apricot jam  
½ tbsp lemon juice 
1 tsp salt 

Ingredients for the couscous 
1 red onion, finely sliced 
1 lemon, juiced  
¼ tsp sugar 
100g pistachios 
200g couscous  
1 chicken stock pot 
300ml boiling water 
2 tsp ras el hanout  
2 tbsps olive oil  
100g dried apricots, chopped 
10g fresh parsley, very finely chopped 
10g fresh mint, very finely chopped 
½ cucumber, cut in half, seeds scooped out and sliced 
Salt 
Freshly ground black pepper 

Ingredients for the pistachio yoghurt 
1 tbsp tahini 
1 tbsp ras el hanout 
150g natural yoghurt  
½ clove garlic 
1 tbsp lemon juice 
¼ tsp salt 
Freshly ground black pepper 

Mix the marinade ingredients together in a large food bag or bowl and put the lamb into the marinade.  Make sure that the lamb is completely covered in the sauce.  Put into the fridge for at least an hour but 4 is better if you have the time. 

This is best cooked on a braai (or bbq) with a lid but can be done in the oven, it just takes a little longer.  If you are cooking on the braai: light the coals and when white hot, remove the the lamb from the marinade (reserving the marinade for later) and put on the braai over indirect heat.  Cook for roughly 1½ hours with the lid down, turning every 20 minutes or so.   

If you are cooking this inside, preheat the oven to 180c.  Remove the lamb from the marinade (reserving the marinade for later) and put into a snug oven dish.  Roast for 30 minutes then reduce the oven temperature to 160c further hour. 

To make the glaze, scrape any leftover marinade into a small saucepan along with all of the other ingredients. Bring to the boil stirring, then reduce to medium and cook for around 10 minutes until thick and sticky. 

When you are happy with how the lamb has cooked you need to glaze it.  Outside, brush the glaze over the top of the lamb and turn over.  Cook for a couple of minutes, glaze the top, turn and cook for a few minutes and repeat until the lamb is a gorgeous dark sticky golden colour, just be careful at this stage as the sugar can catch easily.  Inside, increase the temperature to 240c, brush the glaze all over and put into the oven for 10-15 minutes.  Be careful because the sugar will burn. 

Remove the lamb to a warmed plate, tightly cover with foil and leave to rest for 15 minutes. 

Heat the flatbreads, this will take a few minutes on your braai or in your oven.  Cover to keep warm. 

Moving to the couscous.  Put the red onion and lemon juice Into a small bowl, add the sugar and put to one side. 

Put the pistachios In a dry frying pan and cook over a medium heat until toasted. Put to one side. 

Put the couscous into a large bowl with the stock pot and the ras el hanout.  Pour over the boiling water (it should just cover the couscous) and cover the bowl with a plate or clingfilm for 5 minutes. 

Meanwhile, make the pistachio yoghurt by mixing everything together, check the seasoning and adjust where necessary. 

Fork the couscous and put through the olive oil, onions (without the juice), pistachios and the rest of the couscous ingredients, mix everything together.  Check the taste and adjust the salt pepper and onion juice as needed. 

Slice the lamb, keeping any of the wonderful juices that come out of it. 

To serve, put the yoghurt around the edge of a large serving bowl and spoon the couscous into the middle.  Top with the lamb and any juices and serve with the flatbreads.