Slow-Roasted Harissa Lamb ShoulderMike Reid
- 1 large lamb shoulder,
For the marinade*
- 4 cloves of garlic , peeled
- 2 red Capsicums (diced)
- 1 brown Onion (diced)
- 2 Tbsp of Brown Sugar
- 2 Tbsp of Tomato Paste
- 1 jar of Rose Harissa
- White wine vinegar
- Olive oil
- Salt & Pepper
- Dice up your capsicums and onion and then start to sautee them in a pan with some oil so they start to soften. Be sure not to get too much colour on them.
- Score your lamb with the tip of your knife across the fat, this with allow the marinade to really get in there.
- Place all marinade ingredients into your food processor and blend until it forms a wet paste.
- Now place ⅓ of the marinade on the base of your marinading dish. Massage the rest of marinade over the entire piece of lamb shoulder and allow to rest, covered in the fridge for at least 1 hour (preferably overnight for the best outcome).
- Mike has two way of roasting the lamb – 1st is, roast in a 90oC oven covered for 8 hours, take the foil off and increase temp to 160oC for another 20 minutes.
- 2nd way is – Preheat your oven to 160oC and place an oven shelf as low in the oven as possible. Roast covered with foil for 3 hours and then uncovered for one more hour.
- Either way, the result should be a scrumptious chunk of moist lamb that melts in your mouth. Serve it with babaganoush, yoghurt, sumac onions and fresh herbs.