Slow Roasted Harissa Lamb Shoulder (Printable)
Tender lamb shoulder slow-roasted with harissa, garlic, and Middle Eastern spices for rich, smoky flavor
# What You Need:
→ Lamb
01 - 1 bone-in lamb shoulder, trimmed (about 4.5 lb)
→ Marinade
02 - 4 tbsp harissa paste
03 - 3 tbsp olive oil
04 - 4 garlic cloves, minced
05 - 1 tbsp ground cumin
06 - 1 tbsp ground coriander
07 - 2 tsp smoked paprika
08 - 1 lemon, zest and juice
09 - 2 tsp sea salt
10 - 1 tsp freshly ground black pepper
→ Vegetables
11 - 2 large red onions, thickly sliced
12 - 2 carrots, cut into chunks
13 - 1 bulb garlic, halved horizontally
→ Liquids
14 - 1 cup chicken or lamb stock
15 - ½ cup dry white wine (optional)
# How To Make It:
01 - Preheat the oven to 320°F.
02 - In a bowl, combine harissa paste, olive oil, minced garlic, cumin, coriander, smoked paprika, lemon zest and juice, salt, and pepper to make a thick marinade.
03 - Pat the lamb shoulder dry with paper towels. Rub the marinade generously all over the lamb, ensuring every surface is coated.
04 - Arrange the red onion slices, carrot chunks, and halved garlic bulb in the base of a large roasting pan. Place the marinated lamb shoulder on top of the vegetables.
05 - Pour the stock and wine (if using) around the lamb, not over it.
06 - Cover the roasting pan tightly with foil and roast in the oven for 3½ hours.
07 - Remove the foil and increase the oven temperature to 390°F. Roast uncovered for an additional 30 minutes, basting once with the pan juices, until the lamb is deeply caramelized and the meat is tender enough to pull apart with a fork.
08 - Rest the lamb, loosely covered with foil, for 15 minutes before serving. Shred or carve and serve with the roasted vegetables and pan juices.
# Expert Suggestions:
01 -
- The meat becomes so tender it practically falls apart at the mere suggestion of a fork
- That slow roasted crust develops flavors you cannot achieve any other way
02 -
- Foil must be sealed tight during the first phase or the meat will dry out before it gets tender
- The temperature jump at the end creates that gorgeous crust we are all here for
03 -
- Let the lamb come to room temperature for an hour before it goes into the oven
- Skim excess fat from the pan juices before serving for a lighter sauce