Slow-Roasted Lamb Shoulder with Honey, Herbs and Harissa
Easy / prepare ahead
Preparation time 10 minutes
Cooking time 6 hours
1 bunch each oregano, thyme and rosemary
1 lamb shoulder, around 1.6-2kg (3½-4½lb)
1 bulb garlic
200ml (7fl oz) hot chicken or lamb stock
juice 1 lemon
1 Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Lightly oil a roasting tin and place half the herbs in the centre. Season the lamb shoulder all over, sit it on top of the herbs, then scatter the remaining herbs on top of the lamb. Drizzle over a little olive oil.
2 Slice the garlic bulb in half through the middle and place in the roasting tin. Pour in the stock, then make a tent out of a piece of foil and secure it to the sides of the tin, making sure that air can circulate over the top of the lamb.
3 Cook in the oven for 5 hours 30 minutes, then turn the oven up to 170 C, 150 C fan, 325 F, gas 3. Remove the foil from the lamb, mix the honey, harissa and lemon juice together, take the herbs off the lamb and leave the lamb in the roasting tin. Spread the honey mix over the lamb. Cook for a further 30 minutes until the skin of the lamb is crisp and dark. Allow to rest out of the oven for 20 minutes before serving.
Per serving 673 calories, 41g fat (18g saturated), 8g carbohydrate