Spiced slow-roasted lamb shoulder
Enjoy succulent, slow-roasted lamb, marinated in harissa and a blend of herbs and spices. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 15 mins
Cook: 4 hrs 30 mins
Total: 4 hrs 45 mins
(plus 6 hours’ marinating)
Serves: 6
Ingredients
- 3 tbsp harissa paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 4 garlic cloves (crushed)
- 1 lemon, zested, ½ juiced
- 5g fresh mint leaves, chopped
- 10g fresh coriander, chopped
- 2 tbsp olive oil
- 2kg lamb shoulder
- salt and pepper
- 125ml white wine
- 1½ tbsp clear honey
Method
Step 1
Mix the spice paste ingredients in a bowl to combine. Lightly score the fat of the lamb into a criss-cross pattern, then deeply pierce the meat a few times and put in a large bowl. Using clean hands, rub the marinade into the lamb. Cover and transfer to the fridge for 6 hours, or overnight.
Step 2
When ready to cook, bring the lamb to room temperature, place in a tin that fits it snugly and season well.
Step 3
Preheat the oven to 220°C/200°C fan/gas mark 7. Pour the wine into the tin around the lamb and cover with a double layer of foil, sealing around the edges. Put in the oven and reduce the temperature to 160°C/140°C fan/gas mark 3. Roast for 4 hours, basting with the juices a few times, until the meat pulls away with a fork. Uncover the lamb, drizzle with the honey and cook for a further 30 mins.
Step 4
Transfer the lamb to a board and cover with foil and a tea towel. Leave to rest for 20 mins. Transfer the juices from the tin to a bowl and skim away any fat. Serve the lamb shredded, with the warm juices spooned over.
