Roasted Harissa Lamb

Harissa-Roasted Lamb Shoulder

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Harissa-Roasted Lamb Shoulder

Tender, savory & rich, this simple recipe leads to delicious results!

INGREDIENTS
  • Garlic Yogurt Sauce:
  • 1 large clove of Garlic
  • 1 cup Fresh Herbs (we used Parsley, Dill, and Cilantro)
  • 1 cup Full Fat Greek-style Yoghurt
  • Salt and Pepper
  • Squeeze of fresh Lemon Juice, if needed
  • Pita Bread and/or Lettuce Leaves for serving

DIRECTIONS

1

Pat the lamb shoulder dry, and then rub the whole jar of harissa all over the meat. Cut and tie the shoulder into roasts (we ended up with two 3-lb. roasts). Let the roasts stand at room temperature for 2 hours, or them refrigerate overnight.
2

Put the garlic and herbs into a food processor and process them until they’re finely chopped. Season with salt and pepper and a squeeze of lemon juice if needed. Place the mixture in the fridge for at least an hour, or up to overnight.
3

Preheat the oven to 325°F.
4

Pour 2 cups of water into a roasting pan. Add the lamb and cover it all loosely with foil. Roast the lamb for 2 1/2 hours. Remove the foil, and roast for about 1 more hour, until the lamb is browned on the outside and tender throughout.  Remove the roasts from the oven and let them rest for 20 minutes.
5

Using tongs or forks, pull the lamb apart into big chunks and then shred it. Serve on pita bread or in lettuce leaves with the yogurt sauce.

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