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Harissa Lamb

By Matt Cross

Harissa Lamb

Harissa Lamb

Harissa Lamb by @crossfiredcooking. The perfect dish to serve this Mother's Day. Cooked to slow-roasted perfection in Dome.  

Ingredients

For the dome 

Charcoal  

Wood chunks  

Tray with grill aluminium foil  

Natural firelighters  

 

For the lamb 

1.5-2kg/53-70 Oz Lamb shoulder 

3tbsp/ 1.5 fl Oz.  vegetable oil  

1.3kg/46 Oz tomatoes on the vine, halved 

3 red peppers, sliced chunky 

2 red onions, sliced chunky 

2 garlic bulbs, halved 

2 fennel bulbs, halved 

300ml/ 10 fl Oz. chicken stock  

500ml/17 fl Oz. lamb stock 

3x Fresh rosemary sprigs  

 

For the dry rub  

2tbsp/1.2 fl Oz. Maldon salt 

½ tsp/ 0.1 fl Oz. ground cinnamon 

1 tbsp/ 0.2 fl Oz. rosemary  
1 tsp / 0.2 fl Oz. garlic powder  

2 tsp/ 0.4 fl Oz. cumin* 

tsp . 0.2 fl Oz. coriander* 

1 tsp / 0.2 fl Oz. fennel seeds* 

*(toast these in a pan and crush in a pestle & mortar) 

 

For the glaze 

2 tbsp / 0.2 fl Oz. harissa  

1 lemon, juiced 

1 tbsp / 0.6 fl Oz runny honey  

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Step 1:

Create a wood-fire in Dome.  

Step 2:

Toast the cumin, coriander and fennel seeds in a pan. Once toasted, grind these up in a Pessel and Mortar, adding in the rest of the dry rub spices and some flaky sea salt.  

Step 3:

Place the onions, peppers, tomatoes, garlic and fennel into the tray.

Step 4:

Rub the oil over the lamb shoulder followed by the dry rub. 

Step 5:

Place the lamb shoulder on top of the vegetables along with some rosemary, and place into the Dome at around 300°C/575°F using the Dome Door. Check on the lamb every now and then, give it a turn, and replace the Dome Door.  

Step 6:

Once the lamb has achieved a nice colour, remove the tray, pour in the stock, cover with foil and return to the dome and cook until the meat is pulling away from the bone.  

Step 7:

For the glaze, stir all the ingredients together in a bowl. Glaze over lamb and return to the oven for a few minutes for the glaze to set.

Step 8:

Remove from the oven, pull the lamb and pour over some of the cooking juices.  

Recipe Contributor

Matt Cross

@crossfirecooking aka Matt Cross knows everything there is to know about cooking with fire. Creating mouth-watering meats and serving the masses from his pop-up, Matt has made a name for himself in the smoked BBQ and live-fire cooking world.

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