Épaule d'Agneau - Harissa Miel by @niangcook

≈ 4h20

6 servings

🍖

1

Lamb shoulder

🌶️

30 ml

Harissa

🍅

30 ml

Concentrated tomato paste

🍯

30 ml

Honey

🍋

1 lime

Lime

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

0.5 g

Cumin

🫚

0.5 g

Ground ginger

🫒

30 ml

Olive oil

🧈

40 g

Butter

🌿

3 sprigs

Thyme

💧

250 ml

Water

  1. Preheat

    Preheat the oven to 160°C / 320°F.

  2. Squeeze
    • lime

    Squeeze the juice from 1 lime into the mixing bowl.

  3. Mix
    • harissa
    • tomato paste
    • honey

    Mix the harissa, tomato paste, honey, lime juice, salt, black pepper, ground cumin, and ground ginger into a smooth marinade.

  4. Place
    • lamb shoulder
    • harissa
    • tomato paste

    Place the lamb shoulder in the roasting dish and rub all of the marinade over the meat.

  5. Pour
    • olive oil
    • water
    • Lamb shoulder

    Pour 2 tbsp olive oil and 250 ml water around the lamb in the roasting dish.

  6. Scatter
    • butter
    • thyme
    • Lamb shoulder

    Scatter 40 g butter and 3 sprigs thyme around the lamb.

  7. Roast
    • lamb shoulder

    Cover the roasting dish tightly with aluminum foil and roast the lamb for 180 min.

  8. Baste
    • lamb shoulder

    Baste the lamb with the cooking juices every 60 min during roasting.

  9. Roast
    • lamb shoulder

    Remove the foil and roast the lamb for 60 min until browned and caramelized.

  10. Rest
    • lamb shoulder

    Rest the lamb for 15 min, then carve it into portions.

Épaule d'Agneau - Harissa Miel by @niangcook

≈ 4h20

6 servings

🍖

1

Lamb shoulder

🌶️

30 ml

Harissa

🍅

30 ml

Concentrated tomato paste

🍯

30 ml

Honey

🍋

1 lime

Lime

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

0.5 g

Cumin

🫚

0.5 g

Ground ginger

🫒

30 ml

Olive oil

🧈

40 g

Butter

🌿

3 sprigs

Thyme

💧

250 ml

Water

Preparation Steps

  1. Step 1/10

    Preheat the oven to 160°C / 320°F.

  2. Step 2/10

    Squeeze the juice from 1 lime into the mixing bowl.

    🍋lime
    🥣mixing bowl
    🍋citrus juicer

  3. Step 3/10

    Mix the harissa, tomato paste, honey, lime juice, salt, black pepper, ground cumin, and ground ginger into a smooth marinade.

    🌶️harissa
    🍅tomato paste
    🍯honey
    🍋lime
    🧂salt
    ⚫black pepper
    🫙ground cumin
    🫚ground ginger
    🥣mixing bowl
    🥄measuring spoons
    🥄spoon

  4. Step 4/10

    Place the lamb shoulder in the roasting dish and rub all of the marinade over the meat.

    🍖lamb shoulder
    🌶️harissa
    🍅tomato paste
    🍯honey
    🍋lime
    🧂salt
    ⚫black pepper
    🫙ground cumin
    🫚ground ginger
    🍳roasting dish

  5. Step 5/10

    Pour 2 tbsp olive oil and 250 ml water around the lamb in the roasting dish.

    🫒olive oil
    💧water
    🍳roasting dish
    🥄measuring spoons

  6. Step 6/10

    Scatter 40 g butter and 3 sprigs thyme around the lamb.

    🧈butter
    🌿thyme
    🍳roasting dish

  7. Step 7/10

    Cover the roasting dish tightly with aluminum foil and roast the lamb for 180 min.

    🍖lamb shoulder
    🍳roasting dish
    🧻aluminum foil

  8. Step 8/10

    Baste the lamb with the cooking juices every 60 min during roasting.

    🍖lamb shoulder
    🍳roasting dish
    🖌️basting brush
    🥄spoon

  9. Step 9/10

    Remove the foil and roast the lamb for 60 min until browned and caramelized.

    🍖lamb shoulder
    🍳roasting dish
    🧻aluminum foil

  10. Step 10/10

    Rest the lamb for 15 min, then carve it into portions.

    🍖lamb shoulder
    🍳roasting dish
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Condiment, Spices, Sweetener, Fruit, Citrus, Seasoning, Oil, Fat, Dairy, Herbs, Liquid

Ingredients

Lamb shoulder, Harissa, Concentrated tomato paste, Honey, Lime, Salt, Pepper, Cumin, Ground ginger, Olive oil, Butter, Thyme, Water

Notes

Harissa (for the marinade), Concentrated tomato paste (for the marinade), Honey (for the marinade), Lime (juice only, for the marinade), Salt (for the marinade), Pepper (for the marinade), Cumin (for the marinade), Ground ginger (for the marinade)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-Free, Low carbohydrate, Halal

Calories

735 kcal

Macro nutrients

Protein: 51g, Fat: 51g, Saturated fat: 20g, Carbohydrates: 16g, Sugars: 14g, Fiber: 1.5g

Nutritional Information

Minerals

Iron: 4.3mg, Zinc: 7.1mg, Potassium: 610mg, Sodium: 610mg, Phosphorus: 315mg

Vitamins

Vitamin B12: 3.2mcg, Vitamin B6: 0.45mg, Vitamin B3: 9.5mg, Vitamin C: 4mg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

4 hours 0 minutes

Overall

4 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

roasting dish, mixing bowl, measuring spoons, citrus juicer, basting brush, spoon, knife, cutting board, aluminum foil

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Eid al-Adha, Eid celebration, Family meal, Festive meal, Sunday lunch

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

North African, Moroccan, French

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Juicy, Sticky, Caramelized

Flavors

Spicy, Sweet, Savory, Tangy, Herbal, Smoky, Warm-spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 20°C / 68°F for more than 2 hours), fridge : 3 days (Cool within 2 hours of cooking,Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 3 months (Freeze in airtight portions with cooking juices,Keep at or below -18°C / 0°F,Thaw overnight in the refrigerator)