Keto Slow cooked lamb shoulder with harissa
SERVES
Prep Time
Cook Time
Ingredients
1 lamb shoulder (approx 2kg)
1 tsp + 1 tsp salt
4 tbs harissa paste
200g red onion, peeled and sliced
600g zucchini, cut into large bite size cubes
600g eggplant, cut into large bite size cubes
300g red capsicum, cut into bite size pieces
3 cloves garlic, peeled and roughly chopped
Ingredients
- 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
Instructions
- The day before, sprinkle the lamb shoulder with 1 tsp salt, and spread the harissa marinade over the top side, cover and refrigerate overnight
- Remove lamb from fridge about an hour before cooking
- Preheat oven to 140C fan forced or 160C non fan forced
- 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
- Cover with foil and roast 3 hours
- Carefully remove the foil, beware of escaping steam, and continue to cook uncovered for 45 minutes-1 hour, keeping an eye on the vegetables
- Allow lamb to rest then pull the meat from the bone and serve with the vegetables
Notes
Serving suggestions are with tzatziki from Making it Simple and tabbouleh from Low Carb for Everyone
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