HARISSA LAMB SHOULDER
HARISSA LAMB SHOULDER
2kg lamb shoulder (bone in, excess fat cut off, leave a little)
3 cloves garlic (minced)
1 lemon zest & juice
1/4 cup honey
2 kitchen spoons of harissa paste
1 tbl sp gr cumin
2 tbl sp sea salt flakes (less for refined salt)
2 brown onion (sliced)
Preheat oven 150 degrees fan forced.
In your baking tray add in all your ingredients except for the lamb & onion and bring together with your fingers until you have a bright red marinade. Place your lamb shoulder and rub it in until its covered in the marinade. Place the sliced onion underneath the lamb so it covers the bottom. Add 300ml water to the bottom of the tray, cover in foil and place in oven.
Cook for 2 hours at 150 degrees.
Then cook for 3 and a half hours at 130 degrees.
Then remove foil and cook uncovered for 30 more minutes at 130 degrees ceclius.
Base your lamb shoulder each hour with the pan juices. Remove from oven when done and allow to rest for at least 30 minutes.
Herb Yogurt Sauce
1.5 cups greek yoghurt
1 cup of mint and coriander leaves (washed)
Dash of white wine vinegar
Salt to taste
Finely chop your coriander and mint before adding into bowl with vinegar, yogurt and salt to taste. Mix together.
To serve place a herb yogurt on a big plate to create a bed. Using hands, or a couple forks, tear the lamb apart and roll it through the sauce and then place on top with all the onion pieces. Enjoy together.