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Cooking 101
No matter what the holiday, you’ll often find lamb served for celebratory meals around the world. Our slow-roasted lamb is scented with warm spices, guajillo chiles, and preserved lemon from our Zippy Harissa in this super simple recipe. No need to open the spice cabinet, just squeeze and roast!
Basting the lamb every hour or so is a great way to keep it juicy, so make sure to spoon all that delicious liquid over it, and add water to pan if it’s looking dry. Te meat will separate from the bone when it’s ready.
1 3lb lamb shoulder roast, on the bone
Olive oil
Set the lamb in a medium sized dutch oven and rub ¾ of a pouch of Harissa plus a hefty glug of olive oil all over the meat; let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 325°. Add 1/2 cup of water to the dutch oven and cover loosely with with the lid. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching.
Remove the lid and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes. Enjoy on a bed of couscous!
This recipe is also great with our Golden Turmeric Tahini and Red Pepper Romesco sauce.
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Nutrition (per serving)
Calories = 730
Total fat = 56g
Total carbohydrates = 2g
Fiber = 1g
Protein = 50g
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