Slow Roasted Harissa Lamb Shoulder (Printer-friendly)

Tender lamb shoulder with aromatic harissa, roasted slowly until meltingly soft with rich, smoky flavors and warm spices.

# What You'll Need:

→ Lamb

01 - 1 (about 4.5 lb) bone-in lamb shoulder, trimmed

→ Marinade

02 - 4 tablespoons harissa paste
03 - 3 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 1 tablespoon ground coriander
07 - 2 teaspoons smoked paprika
08 - 1 lemon, zest and juice
09 - 2 teaspoons sea salt
10 - 1 teaspoon freshly ground black pepper

→ Vegetables

11 - 2 large red onions, thickly sliced
12 - 2 carrots, cut into chunks
13 - 1 bulb of garlic, halved horizontally

→ Liquids

14 - 1 cup chicken or lamb stock
15 - ½ cup dry white wine (optional)

# How to Prepare:

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 Advice:

01 -
  • The lamb becomes impossibly tender, practically melting on your tongue while developing this gorgeous crust thats packed with heat and warmth
  • Its mostly hands-off cooking, giving you hours to sip wine with friends while the oven does all the hard work
02 -
  • Foil placement matters – tuck it tightly around the edges to trap all that moisture, or you'll end up with tough, dry meat
  • The size of your roasting pan affects cooking time – too small and the lamb steams instead of roasts, too large and the juices evaporate too quickly
03 -
  • If you can, marinate the lamb overnight – the spices penetrate deeper and the exterior develops even more flavor
  • Let the lamb come to room temperature for about an hour before roasting, and it will cook more evenly

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