Slow Roasted Harissa Lamb Recipe

Name: Slow Roasted Harissa Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 lbs lamb shoulder, boned; 1/2 cup harissa; 1/2 cup vegetable or olive oil; 12 None baby potatoes, quartered; 4 medium oranges; 1 tbsp Dijon mustard; 1 clove garlic, crushed; 2 large carrots, cut into matchsticks; 2 cups watercress sprigs; 1/2 cup cilantro sprigs; 1/2 cup mint leaves, torn; 2/3 cup plain yogurt, to serve

Servings: persons

4 1/2 lbs lamb shoulder, boned
1/2 cup harissa
1/2 cup vegetable or olive oil
12 None baby potatoes, quartered
4 medium oranges
1 tbsp Dijon mustard
1 clove garlic, crushed
2 large carrots, cut into matchsticks
2 cups watercress sprigs
1/2 cup cilantro sprigs
1/2 cup mint leaves, torn
2/3 cup plain yogurt, to serve

1
Preheat the oven to 325u00b0F. Using kitchen string, tie lamb at 1 inch intervals to secure. Using a large sharp knife, score top of lamb several times. Place lamb in a glass dish. Rub harissa all over lamb. Cover with plastic wrap; refrigerate for 30 mins to marinate.
2
Heat 1/4 cup of the oil in a large skillet on medium heat. Add lamb; cook for 3-5 mins or until seared all over. Transfer lamb to a roasting pan; drizzle with 1 tbsp of remaining oil. Roast for 3 hours 30 mins or until very tender. Remove from oven. Cover with foil; let stand for 15 mins.
3
Meanwhile, place potato in a large microwave-safe bowl. Cover with plastic wrap; microwave on High (100%) for 7-8 mins or until tender. Cool. Place in a large bowl.
4
Juice 2 of the oranges. Whisk remaining oil, orange juice, mustard and garlic in a small bowl. Season with salt. Using a small knife, peel and segment remaining oranges; add to potato. Add carrot, watercress, cilantro and mint. Drizzle with dressing; toss to combine. Carve lamb. Serve with salad and yogurt.

2089

kcal

Calories

139

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/2 lbs lamb shoulder, boned, 1/2 cup harissa, 1/2 cup vegetable or olive oil, 12 None baby potatoes, quartered, and more.

Yes, Slow Roasted Harissa Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Roasted Harissa Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions