Recipes
Slow-Cooked Harissa Lamb Shoulder
This one’s a real show-stopper. Slow-cooked lamb shoulder, dripping with spicy harissa flavour and ready to be devoured. This is the kind of feed you’ll be thinking about long after the plates are cleared.
Prep Time:
15 mins
Cook Time:
5-6 Hours
Servings:
6-8
1 x Lamb Oyster Shoulder
2–3 tablespoons harissa paste (adjust to your spice preference)
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon honey
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken stock or water
To serve (optional but highly recommended):
Fresh coriander or parsley
Greek yoghurt or coconut yoghurt
Warm flatbreads
A fresh salad (like tabbouleh or a cucumber-tomato salad)
Prep the lamb:
Pat the lamb shoulder dry with paper towels. Score the fatty side lightly with a sharp knife.Make the harissa rub:
In a small bowl, mix together the harissa paste, garlic, olive oil, honey, lemon juice, cumin, paprika, salt, and pepper.Coat the lamb:
Rub the harissa mixture all over the lamb, massaging it into the scored cuts. If you’ve got time, let it marinate for 1–2 hours (or overnight in the fridge) for extra flavour.Slow cook:
Place the lamb into a slow cooker. Pour the stock or water around (not over) the lamb.
Cook on LOW for 5–6 hours, until the lamb is tender and pulls apart easily with a fork.Finish (optional):
For a crispy finish, transfer the cooked lamb to a baking tray, spoon over a little of the juices, and grill on high for 5–8 minutes until golden and slightly charred.Serve:
Shred the lamb gently with two forks. Drizzle with a little of the cooking juices. Sprinkle with fresh herbs and serve with yoghurt, flatbreads, and salad.
