This slow cooked lamb shoulder recipe is made with The Searing Slow Cooker by Breville . Sear the lamb first then slow cook for optimum flavour and convenience. Recipe by Kristy Frawley.
Slow Roasted Lamb
Ingredients
2 tablespoons olive oil
1 lamb shoulder, bone in, approximately 2kg in weight
1/2 cup harissa (see method or store bought)
1 x 400 gram tin chopped tomatoes
2 cups good quality chicken stock
Salt and pepper to season
Chopped coriander leaves to garnish
Method
For best results, use The Searing Slow Cooker ® by Breville
Use the MENU button to select HIGH SEAR. Select POWER/START to commence pre-heating the slow cooker. Once the pre-heat is completed, add the olive oil, then add the lamb shoulder. Cook until golden brown, 3-4 minutes on both sides
Smear the harissa over the lamb add the tinned tomatoes and chicken stock. If you feel you need more liquid in the bowl add another cup of water. Season with salt and pepper and bring up to the boil
Select the CANCEL to stop the HIGH SEAR. Place the lid on and lock into place. Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 5-6 hours and press POWER/START to start cooking. If you want to put on before work, place on LOW SLOW COOK and cook for 10 hours. The lamb shoulder should be easy to pull apart. Remove the lamb and set aside until cool enough to handle. Shred into large pieces
Select the CANCEL. Select the STEAM function followed by POWER/START and allow the liquid to reduce for 10 minutes, . Return lamb back to the cooking bowl and stir through to coat.
Serve with steamed rice and garnish with the chopped coriander leaves
Red Harissa
Ingredients
350 grams capsicums, roasted, peeled and deseeded
3 cloves garlic
1 large green chillies
1 bunch fresh coriander, leaves and stems, washed and coarsely chopped
10 grams mild paprika
5 grams cumin powder
5 grams coriander powder
5 grams caster sugar
25ml red wine vinegar
Salt to taste
100ml extra virgin olive oil
Method
In a food processor add the roasted capsicums, garlic, chilli and fresh coriander and blend to a paste. Add the paprika, cumin, coriander and sugar and blend for a further minute. Add the red wine vinegar and salt and drizzle in the olive oil slowly until all combined
Store the harissa in an air tight container in your fridge for up to 2 weeks
