Slow Roasted Lamb Shoulder With Homemade Harissa Recipes

SLOW-COOKED HARISSA LAMB

Steps:

• If you're making the harissa, tip the dried chillies into a heatproof bowl and pour over just enough boiled water from the kettle to cover. Cover the bowl and leave to cool. Once cool enough to handle, drain the chillies, reserving the water. Remove any stalks and pat dry with kitchen paper. Tip the chillies into a food processor with the garlic, 1 tsp salt, the olive oil, spices and vinegar, and blitz to a purée. If needed, add a little of the reserved water to loosen. Will keep, chilled, for up to a month.
• Make 15 cuts, about 3-5cm long, all over the lamb. Reserve 1 tbsp of the harissa paste, then rub the rest all over the lamb and into the cuts. Scatter the onions into a large roasting tin and sit the lamb on top. Leave at room temperature for 1 hr, or cover and chill overnight.
• Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender. Lift the lamb out onto a large board or serving plate. If the tin is flameproof, pour in the stock; if not, tip the contents of the tin into a saucepan first. Bring to the boil, scrape up any browned bits using a wooden spoon, and cook until the liquid is reduced by about a third - it should be a thick, rich onion gravy. Stir in the reserved harissa and the chopped coriander. Serve the lamb with the onion gravy.

SLOW ROASTED LAMB SHOULDER WITH HOMEMADE HARISSA

Steps:

• 1. In a spice grinder, finely grind the caraway, coriander and cumin seeds. In a microwave-safe bowl, cover the ancho chiles with water and microwave at high power for 2 minutes. Let cool slightly, then transfer the softened chiles and 2 tablespoons of the soaking liquid to a blender. Add the ground spices, paprika, lemon juice, the 2 whole garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa until smooth. 2. Set the lamb in a medium roasting pan and rub 1/2 cup of the harissa all over the meat; let stand at room temperature for 2 hours or refrigerate overnight. 3. Preheat the oven to 325°. Add 1/2 cup of water to the roasting pan and cover the pan loosely with foil. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching. Remove the foil and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes. 4. Meanwhile, in a small bowl, combine the yogurt with the cilantro, mashed garlic clove and the remaining 2 tablespoons of olive oil. Season with salt and pepper. 5. Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa. MAKE AHEAD The harissa can be refrigerated for up to 1 week. The whole roasted lamb shoulder can be refrigerated overnight; rewarm before serving.

SLOW-ROASTED LAMB SHOULDER

Steps:

• Preheat oven to 180°C (350°F).
• Place the sugar and vinegar in a medium jug and mix to combine. Set aside.
• Place the garlic, thyme, oregano and rosemary in the center of a large roasting pan and add the stock.
• Place the lamb, skin-side down, on the garlic and herbs. Sprinkle with salt and pepper. Top with the vinegar mixture and rub to coat. Cover the pan tightly with aluminum foil and roast for 2 hours 30 minutes or until the lamb is tender.
• Turn the lamb over and roast, uncovered, for a further 30 minutes or until dark golden.
• Brush with the pan juices and shred the meat, discarding the bone, to serve.

SLOW-COOKED HARISSA LAMB

Steps:

• Preheat oven to 160C or 140C fan forced.
• Using kitchen string, tie lamb at 2cm intervals to secure.
• Using a large sharp knife, score top of lamb several times and place lamb in a glass dish and using hands rub harissa all over the lamb and cover with plastic food wrap and chill for 30 minutes to marinate.
• Heat half the oil in a large frying pan over moderate heat and add lamb and cook for 3 minutes or until seared all over and transfer the lamb to a roasting pan and drizzle with 1 tablespoon of remaining oil and bak for 3 hours and 30 minutes or until very tender.
• Remove from the oven and cover with foil and rest for 15 minutes.
• Meanwhile place potato in a large microwave safe bowl and cover with plastic food wrap and microwave on high (100%) for 7-8 minutes or until tender, cool and place in a large bowl.
• Juice 2 oranges and whisk remaining oil and orange juice, mustard and garlic in a small bowl and season with salt to taste.
• Using a small knife, peel and segment remaining oranges and add to the potato and then add carrot, watercress, coriander and mint and drizzle with the orange dressing and toss to combine.
• Carve lamb and serve with salad and yogurt.