Slow-roast Lamb Shoulder with Honey, Herbs and Harissa

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Slow-roast Lamb Shoulder with Honey, Herbs and Harissa

Slow-roast Lamb Shoulder with Honey, Herbs and Harissa is a modern British recipe for a classic Easter roast of lamb slowly-cooked with a flavouring of herbs, honey and harissa. The full recipe is presented here and I hope you enjoy this classic British version of: Slow-roast Lamb Shoulder with Honey, Herbs and Harissa.

prep time

20 minutes

cook time

360 minutes

Total Time:

380 minutes

Serves:

8–10

Rating:

Tags : Chilli Recipes Herb Recipes Chicken Recipes Lamb Recipes British Recipes

Here is a modern twist on the classic Easter roast lamb that adds a little North African spice with the harissa and uses honey to provide the meat with an excellent crust.

Ingredients:

1/3 bunch fresh oregano
1/3 bunch fresh thyme
1/3 bunch rosemary
1 whole lamb shoulder (about 1.6–2kg)
1 whole head of garlic
200ml hot chicken stock (or lamb stock)
2 tbsp runny honey
2 tbsp harissa
juice of 1 lemon
salt and freshly-ground black pepper, to taste

Method:

Lightly oil a roasting tin then place half the herbs in the centre. Season the lamb liberally all over with salt and black pepper then sit on top of the herbs.

Scatter the remaining herbs all over the lamb and drizzle over a little olive oil. Slice the garlic bulb in half through the middle and place the two halves in the roasting tin.

Pour in the stock then form a tent out of a piece of foil. Secure this to the sides of the tin, ensuring that air can circulate over the top of the lamb. Transfer to an oven pre-heated to 140°C and cook for 5 hours 30 minutes before increasing the heat to 160°C and removing the foil tent from over the lamb.

Mix the honey, harissa and lemon juice together then remove the herbs from the top of the lamb and spread the honey mix over the meat. Return to the oven and cook for 30 minutes more, or until the skin is crisp and dark in colour.

Remove from the oven, transfer to a chopping block, cover with foil and allow to rest for 20 minutes before carving and serving.