Slow-roasted shoulder of lamb with harissa and garlic
User Reviews
5
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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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Course
Dinner
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Cuisine
Middle Eastern
Slow-roasted shoulder of lamb with harissa and garlic
Description
Slow-roasted shoulder of lamb with harissa and garlic is a dish centered on a bone-in shoulder cut, coated in North African harissa paste alongside spices like cumin and smoked paprika. The lamb rests upon rosemary, thyme, bay leaves, garlic, and red onion in a roasting dish, creating a fragrant base as it cooks. The initial blast of high oven heat seals in flavors before the temperature lowers for a multi-hour slow roast, ensuring the meat becomes tender and infused with the herbal and spicy notes.
The cooking method uses a sealed roasting pan with foil to trap steam and moisture, preserving juiciness and softening the lamb until it falls off the bone. The combination of herbs, garlic, and moist cooking environment imparts a complex aroma and deep flavor to the final dish. This approach creates a rich, hearty roast suitable for serving with the vegetables and pan juices, offering a satisfying main course.
Serving this lamb works well with simple sides that can absorb or complement the rich flavors, such as roasted vegetables, potatoes, or grain-based salads. Leftovers can be handled carefully to retain texture and flavor, making it practical for meal planning.
According to notes, leftovers should be stored airtight or frozen in ziploc bags to maintain freshness for later use. The step of not opening the oven for the initial slow-roast period helps keep moisture and flavor locked in, so patience during cooking is key.
Ingredients
- 1 shoulder of lamb on the bone – approx. 2.5kg
- 5 – 6 rosemary stalks
- 6 thyme sprigs
- 3 bay leaf 4 leaves
- 2 garlic whole heads, cut horizontally
- 2 red onion small, cut into wedges
- 2 Tbs olive oil
- 2 Tbsp harissa paste
- ½ tsp cumin
- ½ tsp smoked paprika
- 250 ml lamb stock made from 1 cube
- salt
- black pepper
Instructions
- Preheat the oven 250C/480F.
- Place the most of the rosemary (reserve a couple of sprigs), thyme, bay leave, 3 of the garlic head halves and the red onion in the bottom of a high sided roasting dish. Drizzle with the olive oil and season with salt and pepper.
- Place the lamb on top of the vegetables and herbs.
- Prepare the lamb by slashing through any fat if there is, but not penetrating the meat.
- Smear the harissa paste over the meat and sprinkle over the cumin and smoked paprika, season with salt and pepper.
- Break up the remaining half head of garlic and bruise the cloves. Place them on top of the meat along with the remaining sprigs of rosemary
- Place the remaining 2 sprigs of rosemary and pour the stock into the pan
- Tightly seal the whole tray with heavy-duty aluminium foil ensuring it is completely sealed.
- Place in the hot oven and cook for 10 minutes and then reduce the temperature to 180C and leave it to roast for 4 hours. Do not open and check the meat. Just leave it.
- After 4 hours take out the oven and remove the lamb and set it aside covered in the foil for about 10 – 15 minutes.
- Strain the pan juice and the roast garlic and herbs through a fine sieve into a wide vessel. Press down to release as much liquid as possible. Allow the fat and juices to settle/ separate into distinct layers.
- Either use a fat separator to skim the fat off the top, alternatively, lay a sheet of paper towel over the top surface and lift it off with the fat. Repeat this another 4 – 5 more times until no more fat comes off and the towel starts soaking the pan juices.
- Carve the meat, it falls off the bone. Shred the meat into large chunks. Reheat the pan juices in a microwave or on the stove top and pour this over the meat.
Notes
- Store any leftovers in an airtight container or freeze them in ziplock bags to preserve flavor and texture.
- For best results, avoid opening the oven during the slow roasting period to keep the meat moist and tender.
User Reviews
Overall Rating
5
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