Lamb Shoulder with Harissa

The lamb shoulder is ideal for slow cooking – it becomes incredibly tender and absorbs flavors perfectly. Combined with spicy harissa and sweet pomegranate, this is a flavor explosion.

Preparation

Step 1: Make the Harissa Marinade

Mix the harissa paste with 2 tbsp olive oil, pressed garlic, cumin, coriander and lemon juice. Stir until a smooth marinade forms.

Step 2: Marinate the Lamb Shoulder

Make deep cuts in the lamb shoulder with a knife. Rub the harissa marinade around and into the cuts. Cover and marinate for at least 4 hours, preferably 24 hours in the fridge.

Step 3: Slow Cook the Shoulder

Preheat the BBQ for indirect heat at 150°C. Place the lamb shoulder in a Dutch oven or roasting dish. Add 100ml water and the pomegranate molasses. Cover with lid or foil.

Step 4: The Long Wait

Roast 2.5-3 hours until the meat is tender enough to shred with a fork. Core temperature should be 85°C. Baste every 30 minutes with the drippings.

Step 5: Grill and Serve

Remove the shoulder from the roasting dish and place directly on the hot grill for 2-3 minutes for a nice marbled crust. Serve with pomegranate seeds, mint and a generous spoonful of Greek yogurt.