2 Little Gem lettuces, quartered
4 chicory, trimmed and halved
2 garlic cloves, finely grated
1 lemon, zest and juice
1 orange, zest and juice
10 spring onions, trimmed
6 thyme sprigs, leaves picked
sea salt and freshly ground black pepper
2 tsp cumin seeds, toasted
3 tbsp rose harissa paste
3 tbsp extra virgin olive oil
1 tbsp olive oil
1 tbsp sea salt flakes
1 tbsp sherry vinegar
2kg/4lb 8oz lamb shoulder, bone in