Slow Roast Lamb with Harissa

Name: Slow Roast Lamb with Harissa
Prep time: 2 h 10 min
Cook time: 4 h
Total time: 6 h 10 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1.5kg bone-in lamb shoulder; 4 tbsp harissa paste; 2 tbsp olive oil; 1 tbsp honey; 4 cloves garlic, minced; juice of 1 lemon; 1 tsp cumin; fresh coriander and lemon to serve; couscous or flatbread to serve

A modern Australian-style slow-roasted lamb shoulder, coated in a fiery harissa spice crust before roasting.

Total time

370 min

Prep

130 min

Cook

240 min

Difficulty

easy

Cuisine

Australian

Ingredients

1.5kgbone-in lamb shoulder

4 tbspharissa paste

2 tbspolive oil

1 tbsphoney

4 clovesgarlic, minced

juice of 1lemon

1 tspcumin

fresh coriander and lemonto serve

couscous or flatbreadto serve

Instructions

Mix harissa, oil, honey, garlic, lemon and cumin.

Score lamb deeply. Rub all over with harissa mixture.

Cover and refrigerate at least 2 hours or overnight.

Roast covered at 160 degrees C for 3-4 hours until falling apart.

Shred. Scatter coriander. Serve with couscous or flatbread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1210

Protein

94.8g

Fat

87.1g

Carbs

8.7g

Fiber

1.1g

Sodium

494mg

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