1 boneless lamb breast joint (approximately 800g/1lb 12oz), flat not rolled
2 garlic cloves, sliced
1 bunch rosemary, leaves picked
1 bunch thyme, leaves picked
3 Italian white onions, cut into quarters
2 tsp harissa
600g/1lb 5oz kale, roughly chopped
50ml/2fl oz rice wine vinegar
1 kg/2lb 4oz ripe heirloom tomatoes, cut into sixths
1 bunch mint, leaves picked and chopped
1 bunch parsley, leaves picked and chopped
1 lemon, juice only
250ml/9fl oz extra virgin olive oil
salt and freshly ground black pepper
Preheat the oven to 180C/160C Fan/Gas 4. Score the skin side of the lamb breast using a sharp knife. Season with salt and rub the garlic, rosemary and thyme all over the meat. Press the herbs and garlic into the scores.
Place the breast on a roasting rack and then on a baking tray. Roast for 1–1½ hours.
Meanwhile, season the onions with salt and rub the harissa into them. Place on a separate baking tray and put into the oven halfway through the lamb cooking time.
When the lamb is cooked, the skin should be crispy and the breast should be cooked through, so you can put the back of a spoon easily through the meat. About 5 minutes before the end of the cooking time, add half the kale to the tray with the onions and cook for the remaining minutes.
Leave the lamb to rest for 15 minutes and place the onions and cooked kale in a large bowl. Put the raw kale in a separate bowl. Heat the vinegar in a saucepan and, when hot, pour over the raw kale. Leave to sit for a few minutes, then drain.
Add the tomatoes, mint and parsley to the harissa onions. Add black pepper and lemon juice to taste and mix in the rice wine kale and stir.
Place the lamb on a chopping board, carve and serve with the harissa onion and tomato salad.