Slow Roasted Harissa Lamb Shoulder

Slow Roasted Harissa Lamb Shoulder Recipe
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Credit: Kristy Frawley
Recipe by: Breville
breville.com.au
Average: 3.4 (27 votes)
203 Collected
Difficulty
Easy
Category
Prep:  20 mins
Cook:  6 hrs 15 mins
Makes:  500ml Red Harissa
Serves:  4-6
This slow cooked lamb shoulder recipe is made with the Breville 7 litre Flavour Maker Slow Cooker ® with EasySear Pan. Sear the lamb first then slow cook for optimum flavour and convenience. Recipe by Kristy Frawley.

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Slow Roasted Harissa Lamb Shoulder
Ingredients:
Slow Roasted Lamb
Red Harissa
Method:
Slow Roasted Lamb
  1. For best results, use the Flavour Maker ® by Breville
  2. Place the EasySear pan from the slow cooker onto a high heat, add the olive oil, then add the lamb shoulder cook until golden brown, 3-4 minutes on both sides
  3. 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
  4. Using a tea towel carefully place the EasySear pan back into the slow cooker base and place on the high setting and cook for 5-6 hours or if you want to put on before work, place on low 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
  5. Return the EasySear pan to the stove top and cook over a high heat for 10 minutes to reduce the liquid. Once the lamb is cool enough to handle shred into large pieces. Add the lamb back into the reduced liquid and stir through
  6. Serve with steamed rice and garnish with the chopped coriander leaves
Red Harissa
  1. 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
  2. Store the harissa in an air tight container in your fridge for up to 2 weeks

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