The cumulative result for all the techniques: moist vegetables, thoroughly cooked with no raw vegetal crunch or uncooked chlorophyll flavor lingering, with a nice sear on the beans and a bit of a slow-roasted bark on the mushrooms and cauliflower.

Add 1/2 cup of water to the roasting pan and cover the pan loosely with foil.Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching.

Remove the foil and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top.Meanwhile, in a small bowl, combine the yogurt with the cilantro, mashed garlic clove, and the remaining 2 tablespoons of olive oil.Using forks or tongs, pull the lamb off the bone in large chunks.

Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan, and the remaining harissa.. Make ahead.The harissa can be refrigerated for up to 1 week.

The whole roasted lamb shoulder can be refrigerated overnight; rewarm before serving..

Smooth, red-berried Shiraz..Citrus, Beet, and Arugula Salad with Halloumi Croutons.

Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to next-level status courtesy of crispy halloumi croutons.. Get the Recipe.Baked Asparagus.

Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley.Asparagus is first baked with olive oil, lemon zest and juice, and garlic, then coated with Parmesan butter during the last few minutes of cooking, creating a creamy, luxurious sauce as it finishes baking.