Harissa-Roasted Lamb Shoulder
Tender, savory & rich, this simple recipe leads to delicious results!
INGREDIENTS
- 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
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.