Harissa Lamb with NLY

Harissa Lamb
Harissa Lamb

Lamb is one of my (Andy’s) favourite meats and this ultra simple recipe adds a delicious middle-eastern bite. You can cook it this way as a variant for a regular roast dinner or, as shown in the pic, serve as a snack or as part of a Tapas supper.

1 Shoulder of lamb
A few spoons of hot harissa paste (many shop bought variants are perfectly fine or you could make your own)

1 Score the lamb joint with a sharp knife and spoon the harissa paste over the meat, rubbing into the scores with the back of the spoon. Wrap in aluminium foil and allow to marinate for about an hour.
2 Pop the joint, still wrapped in foil, in a medium oven, 150degC for 2 1/2 hours.
3 Remove from the oven and allow to rest for half an hour then open up the foil and pop under a medium grill for 10 minutes to crisp up the skin.
4 Carve or pull the meat off the bone, it should just fall away after the slow cooking, and serve hot with your favourite greens, or a nice bowl of thick natural live yoghurt.

Suitable for: Phase 1, 2 (fat).

0 thoughts on “Harissa Lamb with NLY

  • 1st February 2015 at 4:04 am

    i had it today, the NLY version. Still licking my lips.

  • 1st February 2015 at 4:04 am

    I found harissa paste in my larder – I think this is one of the few ingredients which are quite alien to me. I have a shoulder of lamb defrosting tonight – was planning to stick it in the slow cooker tomororow with garlic, rosemary and mint – but – might have a taste of this and perhaps use this instead – 🙂

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