The Harissa Lamb Shoulder with Roasted Vegetables is a bold and flavorful dish. The lamb shoulder, rubbed with spicy harissa paste, garlic, and olive oil, is slow-cooked to tender perfection. The meat absorbs the tangy citrus from fresh lemon juice, while the harissa adds a deep, smoky heat. Surrounding the lamb are vibrant roasted vegetables—carrots, red onions, bell peppers, and zucchinis—coated in olive oil and seasoned with warm cumin and smoked paprika. The vegetables caramelize beautifully in the oven, complementing the richness of the lamb. A sprinkle of fresh parsley adds a bright finishing touch to this hearty, aromatic meal.

👇 RECIPE BELOW
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Ingredients:
1.5 lbs (700g) lamb shoulder, whole or in large pieces
3 tablespoons harissa paste    • Harissa Paste spicy chili paste that ...  
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon (optional)
1 cup (240ml) chicken or vegetable broth
Salt and pepper to taste
Fresh cilantro or parsley, chopped (for garnish)
Lemon wedges (for serving, optional)

Roasted vegetables of your choice (such as carrots, onions, potatoes, parsnips, and bell peppers)

Lemon cous cous
1 cup vegetable stock or chicken
1 cup couscous
zest and juice of 1 lemon
salt and pepper to taste

Pressure cook 45 mins high pressure. https://amzn.to/3BFTXw9
Slow cooker 3 hours high 5 hours low https://amzn.to/3BJNMan
Stovetop 2.5 - 3 hours

Preheat the oven to 190°C (380°F)
Air Fryer 180°C (360°F)
Bake 35 - 40 mins until charred a little
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