Lemon and Harissa Roast Lamb Shoulder with Spiced Sweet Potato Wedges

Savour a mouth-watering roast lamb shoulder slow-cooked to perfection

Thinking of a recipe to feed the whole family? This is the perfect recipe for it! A delicious roast lamb shoulder infused with lemons and harissa paste for an extra tangy touch covered with an aromatic green tahini sauce: the meat falls from the bone from the long and slow cooking time.

The perfect dish to cook in your Roasting Pan, we served this with spiced roasted sweet potato wedges and a simple bowl of steamed greens. If you have a hungry crowd, I recommend adding another dish to this – such as rice, or a bulgur wheat salad.

Lemon and Harissa Roast Lamb Shoulder

Serves 4 - 6 | Cook time: 5 1/2 hours

Ingredients

• 1 1.5 -2kg bone-in Lamb Shoulder
• 3 Tbsp Harissa Powder or Paste
• 1 Tbsp Olive Oil
• 1 tsp Sea Salt
• 3 Cloves Garlic
• 1 Tbsp Rosemary
• 2 Lemons, thickly sliced

For the Green Tahini Sauce:

• 3 Tbsp Tahini
• 1 Zucchini, roughly chopped
• ½ Cup Coriander, Dill and or Parsley chopped
• 1 Clove Garlic, crushed
• Juice from 1 Lime
• 3 Tbsp Water
• 1 tsp Honey
• 1 tsp Salt

Instructions

1. Preheat oven to 200C (180 fan).
2. Make a paste with the harissa, olive oil, salt, garlic and rosemary.
3. Slice lemon and place in a deep baking tray. Place the lamb on top and rub all over with the harissa paste.
4. Place the lamb uncovered in the oven for 30 minutes, then turn down the temperature to 150C (130 fan). Baste every hour. Leave to cook for 5 hours. Cover with foil after 3.
5. Take the lamb out of the oven and leave to rest under the foil for at least 30 minutes.
6. Take out the bones and pull them apart with 2 forks. Transfer to a serving platter.

To make the green tahini sauce:

1. Place everything for the sauce in a blender and process for a couple of minutes until smooth. Serve alongside the lamb and roast sweet potato wedges or other vegetables of choice.

Spiced Sweet Potato Wedges

• 1 – 2 Sweet Potatoes
• 1 Tbsp Olive Oil
• 1 Tbsp Spice Blend, such as Harissa. (I used this blend)
• 1 tsp Salt*

Instructions

1. Heat oven to 180C.
2. Place sweet potatoes whole in a large baking dish for 10 minutes. This allows for easy cutting. Slice into long wedge shapes.
3. Brush with the oil on both sides, then place in the oven skin side down.
4. Cook for 45 minutes – 1 hour until browned and crisp on the edges.
5. Take out of the oven and season.

Notes: Check to see if your spice blend contains salt and adjust as necessary. Do not season with salt before cooking as it will make vegetables release moisture.

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Next Read: 3 Delicious Recipes to use from your Leftover Roast

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