It’s almost Easter which means family (and chocolate!). The annual obligation to see your family has come ’round so quickly after the last one (Christmas) and you know you’re gonna love it for all of five minutes until conversations around your career path, savings account and choice of housemates arise, again. So whatchyagonnado? Get your ass into the kitchen. And make the fam a juicy roast worth talking about next Easter.
A roast might sound hard, but I promise you all of my Easter eggs this recipe is super easy, and super delicious!
SLOW ROAST HARISSA LAMB SHOULDER + some tasty sides
Recipe originally found on Gourmet Traveller
2 lemons, finely grated rind, and juice
1 tbls olive oil
1 red onion
8-12 garlic cloves, smashed (depending on your taste)
1.4kg piece of lamb shoulder
- Combine harissa, lemon rind, juice and oil in a bowl, season to taste.
- Scatter onion and garlic in the base of a roasting pan. Place lamb on top, skin side up, rub with harissa mixture, cover with plastic wrap and refrigerate for 3 hours.
- Preheat the oven to 150C. Bring lamb to room temperature, add 250ml water to pan, cover with foil, roast for 2 1/2 – 3 hours. Reduce heat to 120C and cook until meat falls from the bone.
- Rest for 10 minutes, then coarsely shred.
We highly recommend accompanying your roast with a leafy salads, Spring veggies, and fresh crusty bread.
Here are a few side salad recipes to complete your Easter roast: