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Slow roasted shoulder of lamb with harissa, mint & cucumber yoghurt

Method

  • Preheat oven to 160°C normal.
  • Put the garlic with 2 thickly sliced lemons in a heavy-bottomed baking tray and sprinkle with oil and seasonings. Place the lamb on top, season well and smear the harissa paste over the skin. Then cook in the oven for 25 mins. Turn the oven temp down to 110°-120°C and cook the lamb for about another 3½-4½ hours, basting every now and then and adding a little cold water to the pan when needed. When the meat is almost falling off the bone and is very tender, remove and set aside to rest.
  • When the lamb is almost ready, combine the couscous and warm water, and set aside for about 15 mins. Then transfer to a baking dish. Sprinkle with a little oil and seasonings and rub in with your fingers. Evenly spread out and dot with the butter. Cover tightly with kitchen foil and cook in a 200°C preheated oven for about 15 mins. When ready, fluff up with a fork.
  • At the same time, mix the cucumber with the yoghurt, juice of ½ lemon and the mint.
  • Serve the lamb on a bed of the couscous on individual plates with the yoghurt and any pan juices sprinkled over the top.

Ingredients

  • 2 heads garlic, peeled & each one cut in half
  • 2½ lemons
  • olive oil
  • sea salt & freshly ground pepper
  • 1 x 2 kg shoulder of lamb
  • 40-50 gm harissa paste
  • 350 gm couscous
  • 400 ml warm water
  • 25 gm unsalted butter, cubed
  • ½ continental (telegraph) cucumber, diced
  • ½ cup Greek yoghurt
  • 1 heaped tbsp chopped fresh mint

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm