Harissa Shoulder of Lamb | Recipe | Simply Beef & Lamb
Harissa Shoulder of Lamb
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Cooking tools:
- Roasting pan
- Oven
- Cutting board
- Chef's knife
- Parchment paper
- Aluminum foil
- Fork
Ingredients
- 1.8kg whole shoulder of lamb
- 1 tablespoon rapeseed oil
- 4 tablespoons prepared harissa paste
- 200ml good, hot lamb or vegetable stock
- ½ x 28g pack fresh mint, finely chopped
- 1 x 100g pack fresh pomegranate seeds
- 100ml Greek style natural yogurt
- Juice of ½ lemon
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