Slow Cooked Harissa Lamb Shoulder

Savour the flavor & watch the delicious lamb fall off the bone!

COOK TIME: 2 HRS 30 MINS

Our Slow Roasted Lamb recipe is perfect for winter. We recommend cooking a large leg of Lamb so there is plenty of meat to use over several meals – like salads, stews, pasta, sandwiches. Yum! It’s also cheaper and easier to cook a larger cut, and better for the farmer and the environment.

We add chicken stock to this dish to help the meat stay juicy and tender.

The Harissa Rub is a mix of spices which creates a crusty skin when cooked.

Ingredients

2.5 kg lamb shoulder, bone in
1 tsp tomato paste
2 tbs salt
1 tbs cumin ground
1 tbs paprika
1 tbs caraway seed
½ tbs dried chili
2 tsp garlic powder
1 tsp black pepper corn
½ tsp cinnamon powder
2 tbs olive oil
1-liter chicken stock
3 tomatoes
1 onion, diced
1 carrot, diced
1 stick rosemary
1 lemon

Instructions

Pre-heat oven to 160-170°C
In a bowl, mix spices and olive oil to create a thick paste, rub the paste all over your lamb and let marinate overnight.
Remove your lamb from the fridge at least 10 minutes before cooking to let it come to room temperature.
In a tray, place onion, carrot, celery, rosemary, lemon rind and wedges, then cover with your marinated lamb and whole tomatoes. Pour in the chicken stock until it covers half the lamb.
Place the tray in the oven and cook for 30 minutes until golden brown. Then wrap the tray in foil and place in the oven for 2 hours until tender and falling off the bone.