Slow Roasted Harissa Lamb Shoulder
Prep:  20 mins
Cook:  6 hrs 15 mins
Makes:  500ml Red Harissa
Serves:  4-6
Average: 3.3 (32 votes)
Difficulty:
Cuisine:
Saved:
Middle Eastern
230
Recipe by: Breville
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.
Credit: 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 Searing Slow Cooker ® by Breville
  2. 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
  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. 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
  5. 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.
  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
Recipe by Kristy Frawley
Kristy Frawley

Kristy Frawley is a home cook with a passion for all things food – cookbooks, new ingredients and kitchen gadgets. As partner of Kepos Street Kitchen’s chef and owner Michael Rantissi, Kristy has been influenced by Michael’s Middle Eastern heritage since he introduced her to a wide range of spices and other exciting ingredients. Their first cookbook “Falafel for Breakfast” was released in September 2015. Kristy has also worked full time at Sydney ‘s iconic Bathers’ Pavilion Restaurant for the last 15 years as Office Manager.

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