Slow Roasted Lamb Shoulder With Homemade Harissa Recipe

Recipe By Slurrp

Slow roasted lamb shoulder is a tender and flavorful dish that is perfect for special occasions or a hearty family meal. The lamb is marinated in a homemade harissa paste, which adds a spicy and smoky flavor to the meat. The lamb is then slow roasted until it is melt-in-your-mouth tender. Serve this dish with couscous or roasted vegetables for a complete and satisfying meal.

4.4
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Non Vegdiet
8hr total
8hr total
Slow Roasted Lamb Shoulder With Homemade Harissa
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ingredients serve

Ingredients for Slow Roasted Lamb Shoulder With Homemade Harissa Recipe

  • 0.17 Lamb Shoulder, Bone
  • 0.67 tablespoon Harissa Paste
  • 0.33 tablespoon Olive Oil
  • 0.67 cloves Cloves Garlic, Minced
  • 0.17 teaspoon Ground Cumin
  • 0.17 teaspoon Ground Coriander
  • 0.17 teaspoon Salt
  • 0.08 teaspoon Black Pepper

Directions: Slow Roasted Lamb Shoulder With Homemade Harissa Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (160°C).
  • STEP 2.In a small bowl, mix together the harissa paste, olive oil, garlic, cumin, coriander, salt, and pepper.
  • STEP 3.Rub the harissa mixture all over the lamb shoulder, making sure to coat it evenly.
  • STEP 4.Place the lamb shoulder in a roasting pan and cover tightly with foil.
  • STEP 5.Roast the lamb in the preheated oven for 4-5 hours, or until the meat is tender and easily pulls apart with a fork.
  • STEP 6.Remove the foil and increase the oven temperature to 425°F (220°C).
  • STEP 7.Roast the lamb for an additional 15-20 minutes, or until the top is browned and crispy.
  • STEP 8.Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
  • STEP 9.Serve the slow roasted lamb shoulder with couscous or roasted vegetables.
  • STEP 10.Enjoy!

Cooking Tips

  • Make sure to marinate the lamb shoulder for at least 4 hours, or overnight if possible, to allow the flavors to penetrate the meat.
  • If you prefer a spicier harissa, add more chili flakes or a fresh chili pepper to the paste.
  • For a crispy crust, remove the foil during the last 15-20 minutes of roasting and increase the oven temperature.
  • Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the lamb, place it in a covered dish and warm it in a preheated oven at 325°F (160°C) for about 20-30 minutes, or until heated through.

Storage and Serving

  • Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the lamb, place it in a covered dish and warm it in a preheated oven at 325°F (160°C) for about 20-30 minutes, or until heated through.
  • Serve the slow roasted lamb shoulder with couscous or roasted vegetables for a complete meal.
Nutrition
value
545
calories per serving
23 g Fat70 g Protein9 g Carbs2 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    70g
  • Carbs
    9g
  • Fiber
    2g

MacroNutrients

  • Carbs
    9g
  • Protein
    70g
  • Fiber
    2g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    80mg
  • Iron
    6mg
  • Vitamin A
    244mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    11mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    73mg
  • Manganese
    < 1mg
  • Phosphorus
    379mg
  • Selenium
    40mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp