- 1 lamb shoulder approx 2kg
- 1 tsp + 1 tsp salt
- 4 tbs harissa paste
- 200 g red onion peeled and sliced
- 600 g zucchini cut into large bite size cubes
- 600 g eggplant cut into large bite size cubes
- 300 g red capsicum cut into bite size pieces
- 3 cloves garlic peeled and roughly chopped
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The day before, sprinkle the lamb shoulder with 1 tsp salt, and spread the harissa marinade over the top side, cover and refrigerate overnight
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Remove lamb from fridge about an hour before cooking
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Preheat oven to 140C fan forced or 160C non fan forced
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Lay all prepared vegetables in the base of a roasting pan, sprinkle with the remaining teaspoon of salt, and sit the marinating lamb shoulder on top
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Cover with foil and roast 3 hours
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Carefully remove the foil, beware of escaping steam, and continue to cook uncovered for 45 minutes-1 hour, keeping an eye on the vegetables
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Allow lamb to rest then pull the meat from the bone and serve with the vegetables
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