Slow Roasted Harissa Lamb Shoulder (Printable version)

Tender lamb shoulder slow-roasted with spicy harissa marinade for a rich, smoky Middle Eastern feast.

# What You'll Need:

→ Lamb

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

→ Marinade

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

→ Vegetables

11 - 2 large red onions, thickly sliced
12 - 2 carrots, cut into chunks
13 - 1 bulb garlic, halved horizontally

→ Liquids

14 - 1 cup chicken or lamb stock
15 - ½ cup dry white wine (optional)

# How to Prepare:

01 - Preheat the oven to 320°F.
02 - In a bowl, combine harissa paste, olive oil, minced garlic, cumin, coriander, smoked paprika, lemon zest and juice, salt, and pepper to make a thick marinade.
03 - Pat the lamb shoulder dry with paper towels. Rub the marinade generously all over the lamb, ensuring every surface is coated.
04 - Arrange the red onion slices, carrot chunks, and halved garlic bulb in the base of a large roasting pan. Place the marinated lamb shoulder on top of the vegetables.
05 - Pour the stock and wine (if using) around the lamb, not over it.
06 - Cover the roasting pan tightly with foil and roast in the oven for 3½ hours.
07 - Remove the foil and increase the oven temperature to 390°F. Roast uncovered for an additional 30 minutes, basting once with the pan juices, until the lamb is deeply caramelized and the meat is tender enough to pull apart with a fork.
08 - Rest the lamb, loosely covered with foil, for 15 minutes before serving. Shred or carve and serve with the roasted vegetables and pan juices.

# Expert advice:

01 -
  • The meat becomes impossibly tender, practically falling apart when you look at it wrong
  • That gorgeous charred exterior contrasts with meltingly soft interior in the most spectacular way
  • Your oven does all the heavy lifting while you become the hero of dinner
02 -
  • Rub the marinade under the skin if possible, directly onto the meat for deeper flavor penetration
  • Dont skip the resting period or you will lose all those precious juices onto your cutting board
  • The vegetables underneath will be incredibly soft and flavorful, perfect for mashing into the pan juices
03 -
  • Place the roasting pan on the middle rack for consistent heat distribution
  • If the pan starts looking dry during the long roast, add more stock or water
  • The meat is done when it pulls away easily from the bone with minimal pressure

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