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 is the dish I make when I want a showstopper without standing at the stove. The lamb sits in the oven for hours, and I just let the harissa, garlic and herbs do their work until the meat falls apart. It fills the house with a wonderful smell, and I get to relax with my guests.
Saúl’s Tip
Once it is out of the oven, rest the lamb, still covered, for 20 minutes. Spoon the fat off the juices and pour them back over the shredded meat so it stays moist.
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.
