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Slow-roasted shoulder of lamb with harissa and garlic
5 from 12 votes

Slow-roasted shoulder of lamb with harissa and garlic

This slow-roasted shoulder of lamb is seasoned with harissa paste, garlic, and warming spices like cumin and smoked paprika. Roasting the lamb on a bed of herbs and vegetables yields tender, flavorful meat with a rich, aromatic essence. The method includes a high initial heat and a long, sealed slow roast to soften the meat while concentrating flavors. It's suited for hearty meals where the lamb can be served with the cooking juices and accompanying vegetables.

Prep Time
10 mins
Cook Time
4 hrs
Servings: 4
Course: Dinner
Cuisine: Middle Eastern

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

    Cup of Yum
  1. Preheat the oven 250C/480F.
  2. 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.
  3. Place the lamb on top of the vegetables and herbs.
  4. Prepare the lamb by slashing through any fat if there is, but not penetrating the meat.
  5. Smear the harissa paste over the meat and sprinkle over the cumin and smoked paprika, season with salt and pepper.
  6. 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
  7. Place the remaining 2 sprigs of rosemary and pour the stock into the pan
  8. Tightly seal the whole tray with heavy-duty aluminium foil ensuring it is completely sealed.
  9. 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.
  10. After 4 hours take out the oven and remove the lamb and set it aside covered in the foil for about 10 – 15 minutes.
  11. 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.
  12. 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.
  13. 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.