Harissa Marinade
Spicy, savoury and wonderfully aromatic. Harissa brings North African flavours to lamb and gives the meat a distinctive Middle Eastern character.
Harissa originates from North Africa and is a seasoning paste made with chilli, spices and olive oil. Its pleasant heat combines with the warm flavours of cumin and garlic, making it an excellent match for the rich, distinctive flavour of lamb.
Ingredients
For a lamb shoulder of approx. 1.5 kg
• 3 tbsp harissa paste
• 4 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper
Preparation
Mix all the ingredients together to make a marinade, then rub it all over the lamb shoulder. Cover and leave to marinate in the refrigerator for at least 4 hours, preferably overnight.
Then slow-cook the lamb shoulder at 160°C until the meat reaches your preferred level of doneness. Leave to rest for around 10 minutes before carving.
Halal Note
Check the ingredients of the harissa paste you use. If it is not clearly labelled as Halal compliant, you can easily make your own harissa using chilli, peppers, cumin, garlic, salt and olive oil.