|300 g||lamb shoulder|
|200 g||Swiss chard|
|150 g||jarred pitted green olives|
|mint (for serving)|
|lemon (for serving)|
|yogurt (for serving)|
Stem the swiss chard and roughly chop leaves and stem. Halve the olives and set aside. Reserve any liquid from the jar. Thinly slice the onions.
In a heavy-bottomed pot with a lid set over medium-high heat, add some olive oil. Season the lamb shoulder on all sides, then sear it until brown on all sides. Add onions and Swiss chard stems to the pot and sauté until soft. Add harissa and stir to combine. Deglaze with olive liquid.
Add just enough water to cover the lamb. Bring to a boil, cover, and reduce heat to a simmer. Cook until lamb is tender, approx. 60 min., removing cover halfway through to adjust heat to maintain a simmer.
Use two forks to carefully shred lamb in the pot. Add Swiss chard leaves and let simmer approx. 10 min. more. Add olives, stir, and serve immediately with fresh mint, lemon wedges, and yogurt. Enjoy!