Harissa-Roasted Lamb Shoulder
Tender, savory & rich, this simple recipe leads to delicious results!
- 1 6-lb. Boneless Lamb Shoulder
- 1 jar Villa Jerada Harissa
- 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
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.
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.
Preheat the oven to 325°F.
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.
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.