Slow-Baked Harissa Lamb with Cucumber and Radish Salsa

TIP: Lamb shoulders vary in size. If you can’t get two small lamb shoulders, replace them with a larger one (about 1.8kg).
4H 10M



Step 1

Using the tip of a sharp knife, make 2cm wide incisions across the top of the lamb. Rub spice blend all over the lamb and into incisions. Arrange sliced onion in a single layer in a large roasting pan. Place lamb, skin-side down, over sliced onion. Pour 1 cup water into the pan. Place a sheet of baking paper over the lamb. Cover tightly with foil.

Step 2

Cook in a slow oven (150C) for 3 hours. Discard foil. Turn lamb over and baste with cooking juices. Cook for a further 1 hour, or until meat pulls away easily from the bone. Remove. Rest, loosely covered with foil for 20 minutes.

Step 3

Meanwhile, to make salsa, place all ingredients in a medium bowl. Toss gently.

Step 4

Serve lamb with salsa and roast potatoes.

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