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A lovely alternative to a Sunday roast, this harissa lamb will not disappoint. Prepped in 5 minutes and left to slowly cook in the oven, this recipe could not be more simple. I served it with a roasted vegetable salad and couscous.
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INGREDIENTS
1 shoulder of lamb
3 onions - chopped into chunks
2 tablespoons harissa paste - I used Belazu new Apricot Harissa
Mint & Pomegranate seeds to serve
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Sauce
1 clove garlic
1 bunch coriander
10 mint leaves
1 teaspoon ground cumin
Juice of half lemon
2 tablespoons olive oil
Salt & pepper
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METHOD
Preheat the oven to 200 degrees.
Rub the lamb with the harissa and place on top of the onions in a large roasting tin. Roast in the oven for 30-35 minutes to get some lovely colour, then turn the oven down to 170 degrees for a further 3.5 - 4 hours. It’s ready when the meat is tender and falling apart. Remove from the oven to rest for at least 30 minutes before carving.
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Blitz the sauce together in a mini chopper
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