Lamb Roast with Cheater Harissa, Chickpeas & Kale

1. Season and Prepare the Lamb

Rub the boneless lamb shoulder roast with ¼ cup of Cheater Harissa, season with kosher salt and freshly ground black pepper, roll into a compact shape, and tie with kitchen string at 1-inch intervals. Place in a slow cooker.

2. Cook the Lamb

Add 1 cup of water to the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. Once done, remove the lamb and let it rest, covered with foil.

3. Add Chickpeas and Kale

Add the drained chickpeas and baby kale to the slow cooker, stirring gently. Cook for about 5 minutes until the kale wilts and chickpeas are heated through.

4. Serve the Dish

Slice the rested lamb and arrange on serving bowls with the chickpeas and kale. Drizzle with cooking juices and serve with additional Cheater Harissa if desired.