Doing this tomorrow
Harissa Lamb Shoulder Slow Roast
harissa lamb shoulder:
• lamb shoulder
• olive oil
• 2 sprigs of rosemary
for the harissa:
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1/2 tsp caraway seeds
• 1 tsp black pepper corns
• 1/2 cinnamon stick, broken up
• 1 tsp sweet paprika
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 6 garlic cloves, minced
4 tbsp olive oil
Toss your cinnamon, black pepper and cumin, coriander, fennel and caraway seeds into a dry frying pan and toast over a medium heat till fragrant.
Pour into a pestle and mortar and grind.
Throw in the rest of your harissa ingredients and mix together.
Score the skin. Splash a little olive oil over the lamb and sprinkle over a pinch of salt. Using half the harissa on each side, rub evenly into the lamb. Wrap in foil and leave in a roasting dish in the fridge over night.
Bring the bbq up to 120/140C indirect with the plates in. Take your lamb out the fridge while your bbq heats up to bring to room temperature.
(I have a Classic 3 so will have to adapt the setup for Slo-Roller rather than deflector plates)
Toss in a couple of sprigs of rosemary just before cooking.
Place your lamb on the centre of your grill.
Slow smoke for 6-7 hours, spritzing with an olive oil/cointreau mix occasionally. (You are looking for an internal temp of 90C for the lamb to pull. But it will still taste delicious if you have to take it off a little earlier.)
Wrap in foil and rest for 30 minutes to an hour before pulling
I'll let you know how it went.