Harissa Shoulder of Lamb Harissa Shoulder of Lamb

Harissa Shoulder of Lamb

prep time
15 mins

cook time
4 hours

0 people


  • 1.8kg whole shoulder of lamb
  • 1 tablespoons rapeseed oil
  • 4 tablespoons prepared harissa paste
  • 200ml good, hot lamb or vegetable stock
  • ½ x 28g pack fresh mint, finely chopped
  • 1 x 100g pack fresh pomegranate seeds
  • 100ml Greek style natural yogurt
  • Juice of ½ lemon


1. Preheat the oven to Gas mark 3, 160°C, 140°C fan.

2. Place the lamb on a chopping board and make several slashes over the surface of the lamb with a sharp knife. Season and spread with the harissa paste on both sides. Transfer to a large non-stick roasting tin approximately 40 x 30cm (16 x 12inch). Pour over the stock.

3. Cover with baking parchment then foil and roast for 4 hours.

4. Remove the joint from the tin, transfer onto a chopping board and ‘pull’ the cooked lamb apart by securing with a fork and shredding meat with a second fork.

5. Drizzle with natural yogurt, garnish with mint, pomegranate seeds and lemon juice. Serve with prepared rice or couscous and a selection of sides.