Slow-roasted lamb shoulder with harissa

Slow-roasted lamb shoulder with harissa

By
From
Dig In!
Serves
6
Photographer
Mark Roper

This is my take on the Aussie classic, roast lamb. I’ve added interest by slow-cooking and then shredding the meat, and serving it with a spicy harissa. There is also a cooling mint and yoghurt dip for freshness. Serve with flatbreads.

Ingredients

Quantity Ingredient
2kg lamb shoulder, bone in
lemon wedges, to serve
mint leaves, to serve

Harissa

Quantity Ingredient
10 long red chillies, roughly chopped
3 garlic cloves, peeled
1 teaspoon ground cumin
1/2 teaspoon ground caraway
1 teaspoon ground coriander
1/2 teaspoon salt
2 tablespoons, olive oil

Mint and yoghurt dip

Quantity Ingredient
1/2 lemon, juiced
handful chopped mint
250g natural greek yoghurt

Method

  1. Preheat the oven to 180°C (or 160°C for a fan-forced oven).
  2. For the harissa, put the chillies, garlic, spices, salt and olive oil in lamb and set aside to marinate for at least 1 hour.
  3. Put 750 ml water in a large roasting tin. Put in a roasting rack and place the lamb on top. Cover the lamb with foil and roast in the oven for 2 hours. After 2 hours, remove the foil and roast for a further 2 hours, or until the lamb can be pulled apart with 2 forks but still holds its shape.
  4. For the dip, combine all the ingredients in a small bowl.
  5. Serve the lamb with the yoghurt dip, lemon wedges and mint leaves.
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