Harissa yoghurt slow-roasted lamb shoulder

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“Lamb shoulder is an undervalued cut of meat. It makes a wonderfully comforting low-effort dish as a make-ahead Saturday night dinner for friends or on a Sunday morning for lunch.” – Hannah Lewery

Ingredients

For the harissa-and-yoghurt marinade:
750 g full-cream plain yoghurt
1 x 150 g tub Woolworths fresh harissa paste
2 T olive oil
For the lamb:
2.5 kg bone-in lamb shoulder, scored
3 red onions
2 carrots, chopped
2 bulbs fresh fennel with fronds, chopped
1 head garlic, halved
2 x 400 g cans whole tomatoes
3 cups red wine or lamb/vegetable stock
sea salt and freshly ground black pepper, to taste
1 x 800 g bagWoolworths mixed butternut, pumpkin and sweet potato
fresh mint, for serving
fresh chilli, for serving

Cooking Instructions

1. To make the marinade, combine the yoghurt and harissa paste. Set aside 250 g of the marinade in the fridge. Add 2 handfuls chopped fennel fronds and the olive oil to the remaining marinade and massage into the lamb. Set aside for an hour or place in a Ziploc bag and marinate in the fridge overnight.

2. Preheat the oven to 200°C. Remove the lamb from the fridge an hour before cooking. Place in a large ovenproof dish or shallow cast-iron skillet.

3. Add 2 quartered red onions, the carrots, 1 bulb chopped fennel, garlic, tomatoes, wine or stock and seasoning.

4. Cover tightly with a double layer of tinfoil and reduce the oven’s temperature to 170°C. Cook for 31⁄2–4 hours until the lamb is soft and you can pull it with a fork.

5. Remove the lamb from the oven and from the dish and allow to rest for 40 minutes, covered. You can blend the remaining pan juices to make a smooth sauce to shred the meat into or leave it as is. Once you have decided which you prefer, add the butternut, pumpkin and sweet potato to the pan with the sauce and roast for 30–40 minutes while the lamb rests. Shred the lamb and add to the sauce and vegetables. Serve with the reserved yoghurt and the fennel salad.

6. To make the fennel salad, toss the remaining fennel and red onion. Dress with olive oil, a generous squeeze of lemon juice and season. Garnish with mint and chilli.

Have leftovers? Make pulled lamb with goat’s cheese mash. Get the recipe here.

Find more slow-roast recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen