Harissa Lamb
This fiery and aromatic dish combines succulent lamb with a bold North African spice blend, resulting in a mouthwatering culinary experience that will transport your taste buds to exotic locales.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Lamb Shoulder (bone-in)
- 2 tbsp Olive Oil
- 3 cloves Garlic (minced)
- 2 tbsp Harissa Paste
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Paprika (smoked)
- 1 tsp Salt (adjust to taste)
- 1 tsp Black Pepper (adjust to taste)
- 1/2 tsp Cinnamon
- Coriander (for garnish)
Instructions
- 1
Preheat the oven to 160°C (fan-assisted).
- 2
In a small bowl, mix together the minced garlic, harissa paste, ground cumin, ground coriander, smoked paprika, and ground cinnamon to make a spice paste.
- 3
Place the lamb shoulder in a roasting tray and rub it all over with olive oil, then season generously with salt and black pepper.
- 4
Spread the spice paste evenly over the lamb, covering it entirely.
- 5
Roast the lamb in the preheated oven for approximately 1 hour, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 55-60°C; for medium, aim for 60-65°C.
- 6
Once cooked, remove the lamb from the oven and allow it to rest for 10-15 minutes before slicing.
- 7
Garnish with fresh coriander leaves before serving.