Slow-roast Lamb Shoulder with Honey, Herbs and Harissa is a modern Fusion recipe for a classic Easter roast of lamb slowly-cooked with a flavouring of herbs, honey and harissa. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Slow-roast Lamb Shoulder with Honey, Herbs and Harissa.
Here is a modern twist on the classic Easter roast lamb that adds a little North African spice with the harissa and uses honey to provide the meat with an excellent crust.
1/3 bunch fresh thyme
1/3 bunch rosemary
1 whole lamb shoulder (about 1.6–2kg (3–4 lbs)
1 whole head of garlic
200ml (4/5 cup) hot chicken stock (or lamb stock)
2 tbsp runny honey
2 tbsp harissa paste
juice 1 lemon
salt and freshly-ground black pepper, to taste
Scatter the remaining herbs all over the lamb and drizzle over a little olive oil. Slice the garlic bulb in half through the middle and place the two halves in the roasting tin.
Pour in the stock then form a tent out of a piece of foil. Secure this to the sides of the tin, ensuring that air can circulate over the top of the lamb. Transfer to an oven pre-heated to 140°C and cook for 5 hours 30 minutes before increasing the heat to 160°C and removing the foil tent from over the lamb.
Mix the honey, harissa and lemon juice together then remove the herbs from the top of the lamb and spread the honey mix over the meat. Return to the oven and cook for 30 minutes more, or until the skin is crisp and dark in colour.
Remove from the oven, transfer to a chopping block, cover with foil and allow to rest for 20 minutes before carving and serving.
As well as being fantastic for flavouring lamb, harissa paste is also excellent slathered over chicken or turkey.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Here is a modern twist on the classic Easter roast lamb that adds a little North African spice with the harissa and uses honey to provide the meat with an excellent crust.
Slow-roast Lamb Shoulder with Honey, Herbs and Harissa
Ingredients:
1/3 bunch fresh oregano1/3 bunch fresh thyme
1/3 bunch rosemary
1 whole lamb shoulder (about 1.6–2kg (3–4 lbs)
1 whole head of garlic
200ml (4/5 cup) hot chicken stock (or lamb stock)
2 tbsp runny honey
2 tbsp harissa paste
juice 1 lemon
salt and freshly-ground black pepper, to taste
Method:
Lightly oil a roasting tin then place half the herbs in the centre. Season the lamb liberally all over with salt and black pepper then sit on top of the herbs.Scatter the remaining herbs all over the lamb and drizzle over a little olive oil. Slice the garlic bulb in half through the middle and place the two halves in the roasting tin.
Pour in the stock then form a tent out of a piece of foil. Secure this to the sides of the tin, ensuring that air can circulate over the top of the lamb. Transfer to an oven pre-heated to 140°C and cook for 5 hours 30 minutes before increasing the heat to 160°C and removing the foil tent from over the lamb.
Mix the honey, harissa and lemon juice together then remove the herbs from the top of the lamb and spread the honey mix over the meat. Return to the oven and cook for 30 minutes more, or until the skin is crisp and dark in colour.
Remove from the oven, transfer to a chopping block, cover with foil and allow to rest for 20 minutes before carving and serving.
fusion, easter, lamb, roasting, meat, harissa
Meat
Italy
Slow-roast Lamb Shoulder with Honey, Herbs and Harissa
https://fabulousfusionfood.blogspot.com/2019/04/slow-roast-lamb-shoulder-with-honey.html
Slow-roast Lamb Shoulder with Honey, Herbs and Harissa. This is a modern fusion Easter recipe for a classic slow-roasted shoulder of lam that's flavoured with a coating of honey, harissa and herbs.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQbkt4ByQIUkc62YTgDOLBlwnvHUbNqTx-gsg3pgmKbknnlRtr50txjAB68hyu6K2mUQ9NKdsuC3gLwZ69HU864ocEv7sUbhEHMfO660JEkwyYeFV735Ag8ab1N-9MSo_miVEsPyr8e0/s1600/slow-roast-lamb-shoulder.png
2019-04-11
Yield: 8–10
Slow-roast Lamb Shoulder with Honey, Herbs and Harissa
Slow-roast Lamb Shoulder with Honey, Herbs and Harissa. This is a modern fusion Easter recipe for a classic slow-roasted shoulder of lam that's flavoured with a coating of honey, harissa and herbs.
prep time: 35 mins
cook time: 360 mins
total time: 395 mins
Ingredients:
- 1/3 bunch fresh oregano
- 1/3 bunch fresh thyme
- 1/3 bunch rosemary
- 1 whole lamb shoulder (about 1.6–2kg (3–4 lbs)
- 1 whole head of garlic
- 200ml (4/5 cup) hot chicken stock (or lamb stock)
- 2 tbsp runny honey
- 2 tbsp harissa
- juice 1 lemon
- salt and freshly-ground black pepper, to taste
Method:
- Lightly oil a roasting tin then place half the herbs in the centre. Season the lamb liberally all over with salt and black pepper then sit on top of the herbs.
- Scatter the remaining herbs all over the lamb and drizzle over a little olive oil. Slice the garlic bulb in half through the middle and place the two halves in the roasting tin.
- Pour in the stock then form a tent out of a piece of foil. Secure this to the sides of the tin, ensuring that air can circulate over the top of the lamb. Transfer to an oven pre-heated to 140ºC (285ºF) and cook for 5 hours 30 minutes before increasing the heat to 160ºC (320ºF) and removing the foil tent from over the lamb.
- Mix the honey, harissa and lemon juice together then remove the herbs from the top of the lamb and spread the honey mix over the meat. Return to the oven and cook for 30 minutes more, or until the skin is crisp and dark in colour.
- Remove from the oven, transfer to a chopping block, cover with foil and allow to rest for 20 minutes before carving and serving.
- Serve hot.
© Dyfed Lloyd Evans
As well as being fantastic for flavouring lamb, harissa paste is also excellent slathered over chicken or turkey.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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