Harissa Lamb by @crossfiredcooking. The perfect dish to serve this Mother's Day. Cooked to slow-roasted perfection in Dome.
For the dome
Tray with grill aluminium foil
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*
1 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
Create a wood-fire in Dome.
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.
Place the onions, peppers, tomatoes, garlic and fennel into the tray.
Rub the oil over the lamb shoulder followed by the dry rub.
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.
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.
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.
Remove from the oven, pull the lamb and pour over some of the cooking juices.
@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.