Harissa Shoulder of Lamb
A lovely alternative to a Sunday roast, this harissa lamb will not disappoint. Prepped in 5 minutes and left to slowly cook in the oven, this recipe could not be more simple. I served it with a roasted vegetable salad and couscous.
The recipe
Harissa Shoulder of Lamb
Ingredients
Sauce
Method
Preheat the oven to 200 degrees.
Rub the lamb with the harissa and place on top of the onions in a large roasting tin. Roast in the oven for 30-35 minutes to get some lovely colour, then turn the oven down to 170 degrees for a further 3.5 - 4 hours. It’s ready when the meat is tender and falling apart. Remove from the oven to rest for at least 30 minutes before carving.
Blitz the sauce together in a mini chopper
https://www.simplyfoodbymandy.co.uk/post/harissa-shoulder-of-lamb
Preheat the oven to 200 degrees.
Rub the lamb with the harissa and place on top of the onions in a large roasting tin. Roast in the oven for 30-35 minutes to get some lovely colour, then turn the oven down to 170 degrees for a further 3.5 - 4 hours. It’s ready when the meat is tender and falling apart. Remove from the oven to rest for at least 30 minutes before carving.
Blitz the sauce together in a mini chopper