Slow-Roasted Harissa Lamb Shoulder with Garlic
Fall-apart slow-roasted harissa lamb shoulder with garlic and herbs. Just 10 minutes of prep, then 4 hours in the oven for a stress-free Christmas dinner.
This lamb cooks low and slow under foil until it is so tender you can shred it with a fork. Harissa, garlic and herbs give it a warm, mildly spicy flavor. It needs only 10 minutes of hands-on time, so the oven does the work while you handle the rest of Christmas dinner.
Tips for Success
- Choose a deep roasting pan and a tight foil seal so the steam stays inside.
- Do not peek during the 4 hours. Opening the foil lets moisture escape.
- For crispier skin, uncover the lamb and return it to the oven for 5 to 10 minutes after resting.
- Skim the fat well so the juices taste rich but not greasy.
Make-Ahead and Storage
Roast the lamb the day before, cool it in its juices and refrigerate. Reheat covered at 325°F until hot. Leftovers keep in an airtight container for 3 days or freeze well for up to 2 months.
Variations
- Stir a tablespoon of honey into the harissa for a sweeter crust.
- Add chickpeas to the pan for the last hour of cooking.
- Serve the shredded lamb in warm pita bread with yogurt.
Slow-Roasted Harissa Lamb Shoulder with Garlic
Ingredients
Instructions
- Heat the oven to 480°F.
- In a deep roasting pan, layer most of the rosemary, the thyme, bay leaves, three of the garlic halves and the onion wedges.
- Drizzle with the olive oil and season with salt and pepper.
- Set the lamb on top of the herbs and onions.
- Score the fat with a sharp knife, making shallow cuts without slicing into the meat.
- Rub the harissa all over the lamb. Sprinkle with the cumin and paprika, then season with salt and pepper.
- Crush the cloves from the last garlic half and scatter them over the lamb with the remaining rosemary.
- Pour the stock into the pan.
- Cover the pan tightly with heavy-duty foil.
- Roast for 10 minutes. Lower the oven to 350°F and roast for 4 hours without opening the foil.
- Move the lamb to a board. Cover with foil and rest for 10 to 15 minutes.
- Strain the pan juices through a fine sieve, pressing on the garlic and herbs to get all the flavor. Skim off the fat that rises to the top.
- Shred the lamb into large chunks. Warm the juices and pour them over the meat.
- Top with pomegranate seeds and mint.
Frequently Asked Questions
How do I know slow-roasted lamb is done?
It is ready when the meat pulls away from the bone with a fork and shreds with almost no effort. If it still feels firm, cover it again and cook another 20 to 30 minutes.
Can I use a boneless leg of lamb instead?
Yes, but it may need a different cooking time depending on its size. Check for tenderness with a fork before serving.
What can I serve with it?
Roast potatoes, couscous, a green salad or warm flatbreads all work well. The pan juices are great spooned over everything.
