Slow cooked harissa lamb shoulder

Name: Slow cooked harissa lamb shoulder
Total time: 4 h 30 min
Cuisine: North African
Ingredients: 1.8kg lamb shoulder on the bone; 3 tbsp rose harissa paste, check it is gluten free; 2 tbsp olive oil; 1 lemon, juice and zest; 2 red onions, cut into wedges; 8 garlic cloves; 400g tinned chickpeas, drained and rinsed; 250ml water

A whole lamb shoulder rubbed with harissa and roasted low and slow until you can pull it apart with a spoon.

Time4 hr 30
LevelEasy
Costabout £2.67 a head
Oven160°C (140°C fan)

6 servings

Ingredients

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1.8 kglamb shoulder on the bone
3 tbsprose harissa pastecheck it is gluten free
2 tbspolive oil
1lemonjuice and zest
2red onionscut into wedges
8garlic cloves
400 gtinned chickpeasdrained and rinsed
250 mlwater

Method

1
Heat the oven to 160°C (140°C fan).
2
Mix the harissa, oil, lemon juice and zest. Make deep cuts across the lamb and rub the paste all over.
3
Put the onions, garlic and water in a deep roasting tin. Sit the lamb on top and cover tightly with foil.
4
Roast for 4 hours until the meat is falling off the bone.
240 min
5
Remove the foil, add the chickpeas to the juices, and roast for 20 minutes to brown the top.
20 min
6
Rest for 10 minutes. Pull the lamb apart and serve with the juices spooned over.
10 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.