Chilli Honey and Harissa Slow-Cooked Lamb
Chilli Honey and Harissa Slow-Cooked Lamb
Recipe by Karlie Verkerk
Cooking time: 5 hours
Serves: 12-14 as part of a shared meal
INGREDIENTS
200g (about 8) gold shallots, peeled and halved lengthways
1 head garlic, halved
1 bone-in lamb leg or shoulder (about 1.8kg)
500ml chicken or vegetable stock
1½ tbsp chilli honey (or regular honey if you prefer mild)
1 lemon, halved
SPICE RUB
1 tbsp fennel seeds
2 garlic cloves
1½ tbsp harissa powder
2 tbsp olive oil
2 tsp sea salt flakes
METHOD
- To make the spice rub, combine fennel and garlic in a mortar and pestle and pound to create a paste. Add remaining ingredients and stir to combine; set aside. Alternatively, you can make the spice rub in a small food processor or blender.
- Preheat the oven to 160°C fan-forced. Place shallots and garlic in a large baking tray, then place the lamb leg or shoulder over the top. Use a sharp knife to score the top side of the lamb, on an angle about 1cm apart. Don’t slice too deep, just 5mm will do.
- Spoon over spice rub, then use your hands to massage it into the meat. Fill the tray with stock, cover tightly with aluminium foil, then transfer lamb to the oven for 4 hours, or until meat pulls away from the bone easily.
- Once lamb is fall-apart tender, remove lamb from oven and discard foil; drizzle over honey, then return to the oven for a further 20 minutes or until skin is caramelised.
- To make charred lemon, preheat a frying pan over medium-high heat. Place lemon, flesh-side down on the pan, and cook until starting to blacken. Serve with lamb.
