Slow Roasted Lamb Shoulder With Homemade Harissa Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C).
• STEP 2.In a small bowl, mix together the harissa paste, olive oil, garlic, cumin, coriander, salt, and pepper.
• STEP 3.Rub the harissa mixture all over the lamb shoulder, making sure to coat it evenly.
• STEP 4.Place the lamb shoulder in a roasting pan and cover tightly with foil.
• STEP 5.Roast the lamb in the preheated oven for 4-5 hours, or until the meat is tender and easily pulls apart with a fork.
• STEP 6.Remove the foil and increase the oven temperature to 425°F (220°C).
• STEP 7.Roast the lamb for an additional 15-20 minutes, or until the top is browned and crispy.
• STEP 8.Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
• STEP 9.Serve the slow roasted lamb shoulder with couscous or roasted vegetables.
• STEP 10.Enjoy!

Cooking Tips

• Make sure to marinate the lamb shoulder for at least 4 hours, or overnight if possible, to allow the flavors to penetrate the meat.
• If you prefer a spicier harissa, add more chili flakes or a fresh chili pepper to the paste.
• For a crispy crust, remove the foil during the last 15-20 minutes of roasting and increase the oven temperature.
• Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the lamb, place it in a covered dish and warm it in a preheated oven at 325°F (160°C) for about 20-30 minutes, or until heated through.

Storage and Serving

• Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the lamb, place it in a covered dish and warm it in a preheated oven at 325°F (160°C) for about 20-30 minutes, or until heated through.
• Serve the slow roasted lamb shoulder with couscous or roasted vegetables for a complete meal.