Harissa Lamb Shoulder
This Tunisian lamb shoulder is fall off the bone tender. The lamb is braised in a spicy harissa based sauce with a slight sweetness from the fruit chutney and dates. You can use boneless lamb shoulder or leg if you can’t find bone-in shoulder; but bone-in is always the way to go. Serve the harissa lamb with a side of Israeli couscous to soak up the sauce.
Ingredients
- 1/4 cup olive oil
- 3 lbs lamb shoulder chops
- salt to taste
- 1 large red onion thinly sliced
- 4 garlic cloves minced
- 3 tbsp harissa paste
- 1 cinnamon stick
- 1/2 cup fruit chutney
- 10 dates pitted and chopped
- 2 cups beef or lamb stock
Instructions
- Season the lamb shoulder chops with salt on both sides. Heat up the olive oil in a large saucepan over medium high heat. Add in the lamb chops.
- Sear for 5-6 minutes a side. Remove from the pan.
- Turn the heat to medium. Add in the onion, garlic, harissa, and cinnamon stick. Sauté for 2 minutes.
- Stir in the chutney and dates.
- Add the lamb back into the pan. Pour in the stock. Cover and place in a preheated 300° oven.
- Cook for 2 1/2 hours.
