Slow Roasted Harissa Lamb Shoulder (Print version)

Tender lamb shoulder roasted with harissa, garlic, and Middle Eastern spices for a rich, smoky centerpiece that feeds six.

# What you need:

→ Lamb

01 - 1 bone-in lamb shoulder (about 4.5 lb), trimmed of excess fat

→ Marinade

02 - 4 tablespoons harissa paste
03 - 3 tablespoons olive oil
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 1 tablespoon ground coriander
07 - 2 teaspoons smoked paprika
08 - 1 lemon, zest and juice freshly grated
09 - 2 teaspoons sea salt
10 - 1 teaspoon freshly ground black pepper

→ Roasting Vegetables

11 - 2 large red onions, thickly sliced into rounds
12 - 2 large carrots, peeled and cut into 2-inch chunks
13 - 1 bulb garlic, halved horizontally through the equator

→ Cooking Liquids

14 - 1 cup chicken or lamb stock
15 - ½ cup dry white wine (optional, may substitute with additional stock)

# Directions:

01 - Position oven rack in the center. Preheat oven to 320°F.
02 - In a medium mixing bowl, whisk together harissa paste, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, lemon zest, lemon juice, sea salt, and black pepper until a thick paste forms.
03 - Pat the lamb shoulder thoroughly dry with paper towels. Using clean hands or a pastry brush, rub the harissa marinade generously over all surfaces of the lamb, pressing into crevices to ensure complete coverage.
04 - Scatter the sliced red onions, carrot chunks, and halved garlic bulb evenly across the bottom of a large roasting pan to create a vegetable bed.
05 - Place the marinated lamb shoulder directly on top of the vegetable bed, fat-side facing up.
06 - Pour the chicken or lamb stock and white wine around the base of the lamb, taking care not to wash off the marinade from the meat surface.
07 - Cover the roasting pan tightly with aluminum foil, sealing edges to trap steam. Transfer to oven and roast for 3½ hours.
08 - Remove foil and increase oven temperature to 390°F. Return lamb to oven and roast uncovered for 30 minutes, basting once with pan juices halfway through, until exterior is deeply caramelized and mahogany-colored.
09 - Remove from oven and tent loosely with foil. Let lamb rest for 15 minutes to allow juices to redistribute throughout the meat.
10 - Transfer lamb to a cutting board. Shred meat with forks or carve into slices. Serve with roasted vegetables and spoon pan juices over portions.

# Expert advice:

01 -
  • The lamb becomes impossibly tender while developing this gorgeous caramelized crust
  • Harissa brings this smoky heat that somehow feels warm rather than overwhelming
02 -
  • Overnight marinating makes a noticeable difference in flavor penetration
  • The final high heat stage is nonnegotiable for that caramelized exterior
03 -
  • A probe thermometer should read 95°C (203°F) when the lamb is perfectly tender
  • If the pan juices evaporate too much, add a splash more stock during the final roasting stage

Return