Slow-Cooked Shoulder of Lamb Recipe with Harissa & Green Polenta | Outback BBQs
Add a flavourful twist to your barbecue with our Slow-Cooked Shoulder of Lamb with Harissa and Green Polenta recipe. Visit Outback Barbecues for more!
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Ingredients
- 1 x 1/2 lamb shoulder
- 4 tablespoons harissa
- 1 bulb garlic, cloves separated but unpeeled
- 1 onion, peeled and cut into thick slices
- 150g coarse polenta or cornmeal
- 750ml chicken or vegetable stock
- 20g unsalted butter
- 1 handful coriander leaves, finely chopped
- 1 handful mint leaves, finely chopped
- 25g Parmesan, grated
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