Slow-Roasted Lamb Shoulder with Harissa and Yoghurt
Prep time: 300 minServes: 6
Pairs with
The spicy warmth of the harissa and the richness of the lamb enjoy a generous red with soft fruit and a spicy finish — Grenache-dominant blends or GSM.
Ingredients
- 1 whole lamb shoulder (about 2 kg), bone-in
- 3 tbsp harissa
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 6 garlic cloves, crushed
- Juice of 1 lemon
- 2 yellow onions, cut into wedges
- 400 ml chicken stock
- Salt and black pepper
- Yoghurt sauce:
- 300 g Turkish yoghurt
- 2 tbsp tahini
- 1 garlic clove, finely grated
- Juice of ½ lemon
- Salt
- Serving:
- Flatbread, pomegranate seeds, fresh mint, chopped coriander
Method
- 1Mix harissa, olive oil, cumin, garlic, lemon juice, salt and pepper. Rub the lamb thoroughly and marinate overnight if possible.
- 2Preheat the oven to 160 °C. Place onion wedges in the base of a roasting tin. Set the lamb on top. Pour in the stock. Cover tightly with foil.
- 3Braise for 4 hours. Remove the foil and increase to 200 °C. Roast for a further 30 minutes until the surface is caramelised.
- 4Yoghurt sauce: Mix all ingredients.
- 5Pull the lamb apart with forks. Serve on a large platter with flatbread, yoghurt sauce, pomegranate seeds and herbs. Let guests build their own wraps.