Roast shoulder of lamb with rosemary, garlic, harissa and lemon
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Unrated
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Prep Time
10 mins
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Cook Time
4 hrs
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Servings
4
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Cuisine
Mediterranean
Roast shoulder of lamb with rosemary, garlic, harissa and lemon
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Slow-roasted shoulder of lamb with rosemary, garlic, harissa, and lemon.
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Ingredients
- 1 lamb shoulder 2-2.5kg
- 2 T harissa paste
- olive oil
- rosemary stalks a handful
- 2 garlic whole heads
- 2 lemons cut in half
- salt
- black pepper
Instructions
- Preheat the oven to the highest it will go.
- Prepare the lamb by slashing through any fat if there is, but not penetrating the meat. Smear the harissa paste over the meat and season with salt and pepper.
- Cut a head of garlic in half sideways and place at the bottom of a large oven dish with sides along with half the rosemary and one of the cut lemons. Place the joint on top of this, which forms a flavour bed on which the meat roasts. Break the cloves of the other head of garlic and scatter these around and on top of the meat along with the rest of the rosemary.
- Drizzle olive oil over the top.
- Tightly seal the whole tray with heavy-duty aluminum foil ensuring it is completely sealed.
- Place in the hot oven and leave for 5 minutes and then reduce the temperature to 170C and leave it to roast for 4 hours. Do not open and check the meat. Just leave it.
- After 4 hours remove and let the meat rest, covered for about 20 minutes before carving and serving. It literally falls off the bone.
- If you wanted to make gravy, remove the meat and skim off any fat. Heat the pan juices with some lamb stock allowing it to thicken slightly, and then pour over the meat.
Notes
- For a more traditional slow roast shoulder of lamb, leave out the lemon and harissa and simply roast with loads of garlic and rosemary.
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