Preheat the oven to Gas Mark 7.
Place Shoulder of Lamb in a Roasting Tin, slit the top of the Lamb with sharp Kitchen knife slit's. In a large mixing bowl place the salt in first, then the Harissa and then the Olive Oil - mix - and then use your Hands too rub the mix into the flesh of the top of the Shoulder Lamb. Baste Four or Twice during a period of One hour

After One hour of fast Roasting - add the 200ml or 250ml of cold water too the Roasting Tin and then loosely add Kitchen Foil over the top of the Shoulder of Lamb and then place in the oven and then turn the oven down too Gas Mark 2 (150) and then slow Roast for 4 hours. Whilst resting the cooked Shoulder of Lamb on a Baking Tray for at least 30 minutes turn your attention too forming the homemade Gravy Sauce

Skim the Lamb Fat off of the watery Lamb juices with a Dessert Spoon and then place in a Dessert Bowl. Place chopped Red Pepper's or shallow fried Red Pepper's in a large mixing bowl and then add drained Chickpeas or boil them through a little and then add the Chickpeas and then add the Sauce over the top in the large mixing bowl. Serve some with some carved cooked Lamb. Garnish with finely chopped Parsley