There are few things in the kitchen that offer a better return on effort than a slow-roasted lamb shoulder. You do perhaps twenty minutes of work in the morning and five hours later the kitchen smells extraordinary and dinner is essentially done. The harissa paste and preserved lemon paste into the flesh before roasting build layers of heat and acidity that run through the meat as it collapses in the oven. The mint yoghurt alongside is non-negotiable.
This serves four to six generously, depending on accompaniments. Flatbreads, roasted courgettes and a simple cucumber salad are all you need alongside.
Serves: 4–6 Prep: 20 minutes Cook: 5 hours Rest: 30 minutes
Ingredients
For the lamb:
- 1 bone-in lamb shoulder, approximately 2.2kg
- 3 tbsp rose harissa (Belazu is excellent)
- 2 preserved lemon quarters, flesh discarded, skin finely chopped
- 4 garlic cloves, grated
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 tsp flaky sea salt
- Good grinding of black pepper
- 250ml chicken or lamb stock
- 1 large onion, roughly sliced
- Small bunch of fresh thyme
For the mint yoghurt:
- 250g full-fat Greek yoghurt
- Large handful of fresh mint leaves, finely chopped
- 1 small garlic clove, grated
- Zest and juice of ½ lemon
- Good pinch of flaky salt
To serve:
- Pomegranate seeds
- Fresh mint leaves
- Flatbreads, warmed
Method
1. Prepare the marinade Combine the harissa, preserved lemon skin, garlic, olive oil, cumin, coriander, smoked paprika, salt and pepper in a small bowl. Mix thoroughly into a rough paste.
2. Score and stuff the lamb Using a small, sharp knife, cut 12–15 deep incisions across the surface of the lamb shoulder, going about 2cm deep. Push a little of the harissa paste into each incision with your finger or the back of a teaspoon. Rub the remaining paste all over the exterior of the shoulder, getting into every crevice. If time allows, cover and refrigerate overnight — even four hours makes a noticeable difference to the depth of flavour.
3. Prepare the roasting tray Preheat the oven to 160°C (140°C fan). Scatter the sliced onion and thyme across the base of a large, deep roasting tray. Pour in the stock. Place the lamb shoulder on top, fat side up.
4. Slow roast Cover the tray tightly with two layers of foil, crimping firmly at the edges. Roast for 4 hours without disturbing. After 4 hours, remove the foil and increase the oven temperature to 200°C (180°C fan). Roast for a further 45–60 minutes until the exterior is deeply coloured and caramelised and the meat is pulling away from the bone. If the tray begins to dry out, add a splash more stock or water.
5. Rest Remove from the oven, re-cover loosely with foil and rest for at least 30 minutes. The lamb will hold its heat well during this time and the rest is essential for the juices to redistribute.
6. Make the mint yoghurt While the lamb rests, combine all yoghurt ingredients. Taste and adjust — it wants to be bright, herby and well-seasoned.
7. Serve Pull the lamb apart at the table using two forks — it should fall off the bone without resistance. Scatter with pomegranate seeds and fresh mint. Serve the mint yoghurt and warm flatbreads alongside. Spoon the resting juices from the tray over the meat.
Notes
- Rose harissa varies considerably in heat between brands. Belazu sits at a comfortable medium. If using a hotter variety, reduce to 2 tbsp and taste before adding more.
- The lamb can be prepared up to 24 hours ahead to the end of step 2, then brought to room temperature for 30 minutes before roasting.
- Leftovers are exceptional stuffed into flatbreads with the yoghurt the following day.