Harissa Slow-Cooked Lamb Shoulder

I grew up on a cattle station in central Queensland. Occasionally we would have mutton from our cousins on a neighbouring property. It was always roasted. The first time I had slow roast lamb in a restaurant in Sydney, they brought the whole shoulder for us to pull apart at the table. It was simply divine! When I slow-cook lamb at home, I can’t go past the warm spices used to flavour this dish.

Prep: 20–30 mins
Marinate: 4–24 hrs
Cook: 5–6 hours + 20–30 mins high heat
Rest: 15–20 mins

Ingredients

Lamb & Marinade

1 x 2.5–3kg lamb shoulder, bone-in
3 tbsp harissa paste
3 tbsp olive oil
Juice of 1–2 lemons
4–5 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1–2 tbsp honey (optional, for balance and glaze)
Salt and cracked black pepper

Roasting Base

2–3 brown onions, sliced 
2 lemons sliced
1 whole head garlic, halved
1 L chicken bone broth

To Serve

Flatbreads or roasted potatoes
Chunky cucumber and radish salad with yoghurt and garlic dressing
Pickled red onion
Fresh mint

Instructions

1. Combine the marinade ingredients in a small bowl and mix to combine. The texture should be runny enough to spread but cling onto the meat.
2. Pat the lamb dry and make a few small slits across the surface to help the marinade work its way in.
3. Rub the lamb generously with the harissa mixture, working it into the slits and all over the surface.
4. Cover and refrigerate for at least 4 hours, ideally overnight. (Remember to take the chill off the meat before roasting it).
5. Preheat the oven to 180°C (fan forced). Put the Ultimate Roaster into the oven to preheat also.
6. Add a little oil to the preheated pan. Scatter onions, lemon and garlic across the base of the roaster to create a bed for the lamb.
7. Place the lamb — upside down — on top of the onions, garlic and lemon.
8. Pour stock into the base of the pan (around the lamb, not over the top).
9. Cover with the vented Ultimate Roaster lid and cook for 5-6 hours, depending on size, until the meat is very tender and pulls away easily from the bone. Check every so often and add more chicken stock so it doesn’t burn. 2 hours into the cook, flip the lamb over so the top is now facing up.
10. Allow the lamb to rest briefly before pulling apart — the meat should fall away easily.

To Serve

• Serve the lamb straight from the Ultimate Roaster, spooning over the pan juices and soft onions.
• Tastes delicious served alongside a chunky cucumber salad with a cooling yoghurt and garlic dressing and fresh mint.
• Pair with flat bread or mashed potatoes.

Louise’s Notes

• Every oven is different so allow time for your lamb to cook and rest. I’d suggest you make a start early in the day.
• Serve leftovers in toasted sandwiches or toss pulled lamb through salad, grains or pasta.

 

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