Slow Cooked Harissa Lamb Fusilli with Butter Beans, Anchovies and Burrata

This recipe delivers a deeply satisfying and complex pasta dish, featuring succulent, slow-cooked lamb infused with the smoky warmth of harissa. The creamy butter beans and the umami punch of anchovies perfectly complement the rich sauce, creating a truly memorable meal. Cooking the lamb over coals, if possible, adds an unparalleled depth of flavour, but an oven works beautifully too.

Prep time: 20 minutes (plus marinating time)
Cook time: 3 - 3.5 hours (for the lamb, plus pasta cooking time)
Serves: 4-6 servings 

Ingredients:

For the Slow-Cooked Lamb

• 1 kg lamb shoulder (or other slow-cooking cut like lamb leg), boneless, trimmed and cut into 4-5 cm chunks
• 2-3 tbsp harissa paste (adjust to your spice preference)
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 300 ml chicken stock
• 4 cloves garlic, peeled and smashed
• 1 x 400g can baby Roma tomatoes (or good quality crushed tomatoes)

For the Pasta & Assembly

• 500g Monty & Sons Fusilli (short rigatoni would also work well)
• 200g (approx. 1 can) butter beans, rinsed and drained
• 4 anchovy fillets, 3 for the sauce and 1 for garnish, finely minced
• 1 ball burrata (approx. 125g), torn
• 1 small bunch fresh basil, leaves picked
• Extra virgin olive oil, for drizzling
• Butter, for the pasta
• Flaky sea salt (optional, for finishing)
  

Method:

Part 1: Slow Cook the Harissa Lamb

1. Marinate the Lamb: In a large bowl, combine the lamb with harissa paste, 1 tablespoon of olive oil, a generous pinch of salt, and freshly ground black pepper. Toss well to coat. Cover and refrigerate for at least 1 hour, or ideally overnight, allowing the flavours to penetrate the meat.

2. Sear the Lamb: If cooking in an oven, preheat to 140°C (285°F). Heat the remaining 1 tablespoon of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-caramelised on all sides. Remove the lamb and set aside.

3. Slow Cook: Return the browned lamb to the pot.

• If cooking over coals: Place the pot over indirect heat on your BBQ or charcoal bbq, maintaining a temperature of around 140°C. Cook uncovered for 1 hour.

• If cooking in an oven: Place the pot, uncovered, in the preheated oven for 1 hour.

4. Add Liquids & Finish Cooking: After 1 hour, carefully add the chicken stock, smashed garlic, and canned baby Roma tomatoes to the pot with the lamb. Stir gently. Cover the pot tightly with a lid or foil.

• Continue to cook over coals or in the oven for another 2 to 2.5 hours, or until the lamb is incredibly tender and falling apart easily when prodded with a fork.

5. Shred and Reduce: Carefully remove the lamb from the pot and set aside to cool slightly. Shred the lamb using two forks.

6. Reduce the Sauce: Skim off any excess fat from the surface of the cooking liquid in the pot and reserve it – this vibrant, harissa-infused lamb fat is precious! Place the pot with the remaining liquid over medium-high heat on your stovetop. Bring to a vigorous simmer and reduce the liquid until it reaches a thick, "gravy-like" consistency, about 10-15 minutes.

Part 2: Assemble the Pasta

1. Boil Pasta Water: While the sauce is reducing, bring a large pot of water to a rolling boil. Season generously with salt – "as salty as the Mediterranean Sea," as they say!

2. Build the Sauce: To the reduced lamb stock, add the remaining can of baby Roma tomatoes, 3 minced anchovy fillets, and the rinsed butter beans. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing the flavours to meld.

3. Add Lamb to Sauce: Stir the shredded lamb into the sauce. Keep warm over very low heat while the pasta cooks.

4. Cook Pasta: Add the fusilli to the boiling water and cook until al dente.

5. Finish the Pasta: Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water. Return the pasta to its pot. Add a knob of butter and toss until melted.

6. Combine: Pour the slow-cooked harissa lamb sauce over the buttered pasta. Add a splash of the reserved pasta water if needed to loosen the sauce to your desired consistency. Toss everything together until the pasta is well coated.

To Serve:

1. Plate: Divide the pasta into warm serving bowls.

2. Garnish: Top each serving with torn pieces of creamy burrata and fresh basil leaves.

3. Drizzle & Season: Drizzle generously with extra virgin olive oil and, importantly, the reserved, red harissa-lamb fat.

Final Touch: Season with a final grind of black pepper and a sprinkle of flaky sea salt, if desired. Serve immediately.