The Best Slow-Roasted Shoulder of Lamb with Harissa & Garlic
Jul 28, 2024 12:46 PM
Slow roasting a shoulder of lamb with harissa and garlic is one of those incredibly easy and hands-off recipes where the oven does all the work. The lamb roasts slowly for four hours until it falls off the bone. The strained pan juices make a delicious jus to pour over the shredded meat.
This lamb with Middle Eastern flavours is the perfect centrepiece for a feast. I like to serve it with a few sides and tzatziki along with pita bread so people can build their own pockets. Family-style eating like this is the best way.
For years I have been stuck making slow roasted shoulder of lamb with garlic and rosemary and it’s really a great recipe. However adding harissa, thyme, smoked paprika and stock to the pan along with some cut-up root red onions and garlic heads makes a delicious sauce that keeps the meat succulent. This is my new favourite roast shoulder of lamb recipe and I can’t wait to make it again.
I prefer to cook lamb shoulder on the bone. This is where all the flavour lies. You can use a deboned shoulder if you prefer but you may need to adjust the cooking time slightly.
Ingredients:
- 1 shoulder of lamb on the bone – approx. 2.5kg
- 5 – 6 rosemary stalks
- 6 – 8 sprigs of thyme
- 3 – 4 bay leaves
- 2 whole heads of garlic cut horizontally
- 2 small red onion 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 and pepper
Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
250 minutes
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