Slow Cooked Harissa Lamb Shoulder
Serves 6
This was one of the original recipes on the Miss Polly's Kitchen Instagram page and would have to be one of my favourites in my book For the Love of Eating. The harissa glaze is a sure way to jazz up your next Sunday roast. Try it with couscous or crispy potatoes.
Slow Cooked Harissa Lamb Shoulder Photo: Melanie Jenkins Flash Studio
Ingredients
- 2 kg (4 lb 8 oz) bone-in lamb shoulder
- 5 garlic cloves - halved lengthways
- ¼ cup harissa paste
- 3¼ cups vegetable stock
- A handful of fresh parsley
- A handful of fresh coriander
CHILLI ORANGE GLAZE
- ½ cup fresh orange juice
- ¼ cup harissa paste
- ¼ cup honey
- 1 large red chilli - thinly sliced
Method
Preheat the oven to 150°C (300°F) fan bake.
Cut 10 small holes into the lamb and poke the garlic into the holes. Rub the lamb with the harissa paste. Season with salt and cracked pepper. Place in a deep baking dish and pour the stock around the edges (don't pour it over the lamb as you will wash off the seasoning). Cover with a lid or 2 layers of tin foil and bake for 4½-5 hours until the lamb is juicy and falling apart.
When there are 20 minutes of cooking time to go, make the Chilli Orange Glaze by heating a small saucepan on a medium heat, adding the ingredients, mixing and simmering for 5 minutes.
When the lamb is cooked, take it out of the oven. Turn the oven up to 200°C (400°F) fan bake.
Remove the lid or tin foil and gently pour a third of the Chilli Orange Glaze over the lamb. Place the lamb back in the oven for 10 minutes uncovered.
Remove the lamb from the oven, loosely cover with foil and set aside to rest for 10 minutes.
Once rested, carefully transfer the lamb to a serving platter and gently pull the meat apart. I like to pour over some of the pan juices, then finish by pouring over the rest of the glaze. Garnish with the parsley and coriander.
