Roasted Harissa Lamb Shoulder | Donna Hay
Sometimes less is more! With only a handful of ingredients, this roasted harissa lamb shoulder is sure to pack a punch and prove an easy way to feed a crowd.
Ingredients
- ⅓ cup (80ml) sherry vinegar
- ⅓ cup (100g) harissa paste
- ¼ cup (45g) brown sugar
- 4 cloves garlic, crushed
- sea salt and cracked black pepper
- 1 x 1.8kg lamb shoulder, bone-in and trimmed
- plain Greek-style (thick) yoghurt, to serve
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