Slow Cooked Middle Eastern Lamb Shoulder with Harissa (Falling Off the Bone)
I love a Slow Cooked Lamb Shoulder and it is pretty simple to make and loved by all. What's not to love? Delicious, juicy, moist, falling off the bone meat that is infused with Herbs and Garlic.
Ingredients
Lamb Marinade
- 5 tablespoon Olive Oil
- 2 kg Lamb Shoulder
- 3 cloves Garlic Crushed
- 4 tablespoon Pomegranate Molasses
- 1 ½ tablespoon Honey
- 2 tablespoon Harissa Paste I like Belazu, Rose Harissa
- ½ teaspoon Dry Oregano Optional
- 1 tablespoon Aleppo Pepper Pul Biber (Optional)
- 1 tsp each Salt & Pepper
- 2 tablespoon Lemon Juice
- 1 tablespoon Balsamic Vinegar Optional
- 2 tablespoon Red Wine Vinegar
For the Tin
- 2 large Red Onions Sliced into wedges
- 1 Garlic bulb bottom sliced off
- 500 ml Chicken Stock or Lamb Stock
Instructions
- Preheat oven to 240 C/220 Fan/Gas Mark 9.
- Mix oil, harissa, pomegranate molasses, honey, lemon juice, balsamic, red wine vinegar, oregano, pul biber, salt and pepper in a small bowl.
- Make incisions all over the Lamb.Rub the marinade all over the lamb.
- Add chopped onions and halved garlic bulb to a roasting tin. Place lamb on top of the vegetables.
- Pour chicken stock around the lamb in the roasting pan. Pour some over the top too.
- Reduce oven to 170°C / 150°C Fan / Gas Mark 3.
- Cover Lamb with a layer of foil and roast:Note - I have tried this with Baking Paper/2 Layers of Foil/1 layer of Baking Paper and 1 layer of Foil but I feel it is unnecessary and makes basting more long winded.
- As this is a 2kg lamb I recommend cooking for 6 hours.(Baste occasionally - I did this every 30 - 45 minutes because my oven has an element at the back too so I like to turn the Shoulder after basting. However basting 1.5-2 hours will work too).
- Remove foil, increase heat to 180°C, 160°C fan, Gas Mark 4 and roast uncovered for 20 - 30 minutes.
- Rest covered loosely in foil for 20 minutes before serving.
Notes
How Long to Cook Lamb Shoulder
I prefer to slow cook lamb shoulder and as such the temperature I cook at is Gas Mark 3/170C. For a 1 KG Shoulder - 3 hours. For a 2 KG Shoulder - 6 hours. Cook until it shreds effortlessly with a fork.Expert Tips and Notes
Roast Potatoes - You can add these to the shelf underneath the lamb shoulder to cook whilst the lamb is cooking. The Yorkshire Puddings need the oven to themselve
Roast Potatoes: Cook on the shelf underneath the lamb for the last 1 - 1.5 hours.
Marinade: Can be prepared up to 3 days ahead.
From the fridge: Remove lamb 1 hour before cooking.
How to make Gravy from pan juices
Remove meat from tray and tilt the tin. The fat will separate from the juices and rest on top.
Spoon off as much as you can but leave around 1.5 - 2 tablespoons. Scrape the tin to release any stuck bits.
Place tray onto the hob over low heat.
Once the juices sizzle, stir in 1 tablespoon of Flour whisking fast.
Add 500 ml hot stock and turn heat up. Allow to cook until it thickens. Turn heat down and allow to reduce a little.
Variations
Herbs- You can add any herbs that you like to this recipe. Oregano, Thyme and Rosemary may feel out of place with the other spices but it works really well. You can skip them if you prefer. Flavourings - You can skip the herbs and rub over some Tandoori Paste if you like. Ground Spices - You can add other spices such as Coriander Powder, Paprika. Spice Rub - You can also make a spice rub by roasting full spices such as Coriander Seeds, Cumin Seeds, Dry Red Chillies, Black Peppers and then grinding down with some Garlic and Onion to form a paste.Can you overcook lamb shoulder?
Not really. You will know it is cooked when it can be easily shred with a fork. Baste regularly and top the stock up if needed.Nutrition
Calories: 361kcalCarbohydrates: 14gProtein: 34gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 103mgSodium: 218mgPotassium: 594mgFiber: 1gSugar: 9gVitamin A: 306IUVitamin C: 4mgCalcium: 36mgIron: 3mg
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