posted 1 Feb 2012, 09:36 by Bernie Jones   [ updated 2 May 2012, 06:24 ]

Serves 4


1 lamb shoulder, about 3½  – 4½  lb (1.6-2 Kg)

1 bunch each of oregano, thyme and rosemary

1 bulb garlic

7 fl oz (200ml) hot chicken or lamb stock

2 tbsp honey

2 tbsp harissa*

Juice of 1 lemon


Heat the oven to  150C, 130C fan, 300F, gas mark 2.  Lightly oil a roasting tin and place half the herbs in the centre.  Season the lamb shoulder all over, sit it on top of the herbs, then scatter the remaining herbs on top of the lamb.  Drizzle over a little olive oil.

Slice the garlic bulb in half through the middle and place in the roasting tin.  Pour in the stock, then make a tent out of a piece of foil and secure it to the sides of the tin, making sure that air can circulate over the top of the lamb.  Cook in the oven for 5 hours 30 minutes.

Turn the oven up to 170C, 150C fan, 325F, gas mark 3.  Remove the foil from the lamb, mix the honey, harissa and lemon juice together, take the herbs off the lamb and leave the lamb in the roasting tin.  Spread the honey mix over the lamb.  Cook for a further 30 minutes until the skin of the lamb is crisp and dark.  Allow to rest out of the oven for 20 minutes before serving.


*Any left over harissa can be stirred into yogurt as a Middle Eastern salad dressing or as a marinade for chicken thighs before barbecuing.