Harissa Lamb

Name: Harissa Lamb
Cook time: PT5-6H
Total time: PT5-6H
Yield: 1 lamb dish
Cuisine: Tunisian
Ingredients: Charcoal; Wood chunks; Tray with grill aluminium foil; Natural firelighters; 1.5-2kg Lamb shoulder; 3tbsp vegetable oil; 1.3kg tomatoes on the vine, halved; 3 red peppers, sliced chunky; 2 red onions, sliced chunky; 2 garlic bulbs, halved; 2 fennel bulbs, halved; 300ml chicken stock; 500ml lamb stock; 3x Fresh rosemary sprigs; 2tbsp Maldon salt; ½ tsp ground cinnamon; 1 tbsp rosemary; 1 tsp garlic powder; 2 tsp cumin*; 1 tsp coriander*; 1 tsp fennel seeds*(toast these in a pan and crush in a pestle & mortar); 2 tbsp harissa; 1 lemon, juiced; 1 tbsp runny honey

By: Matt Cross

Harissa Lamb by Matt Cross. The perfect dish for any special occasion. Cooked to slow-roasted perfection in Dome.

Recommended Oven: Dome
Cook Time: 5-6 hours

Ingredients

Serves: 4-6 people

For the dome

Charcoal 
Wood chunks 
Tray with grill aluminium foil 
Natural firelighters

For the lamb

1.5-2kg Lamb shoulder
3tbsp vegetable oil
1.3kg tomatoes on the vine, halved
3 red peppers, sliced chunky
2 red onions, sliced chunky
2 garlic bulbs, halved
2 fennel bulbs, halved
300ml chicken stock 
500ml lamb stock
3x Fresh rosemary sprigs

For the dry rub

2tbsp Maldon salt
½ tsp ground cinnamon
1 tbsp rosemary 
1 tsp garlic powder 
2 tsp cumin* 
1 tsp coriander*
1 tsp fennel seeds*(toast these in a pan and crush in a pestle & mortar)

For the glaze

2 tbsp harissa 
1 lemon, juiced 
1 tbsp runny honey

For the dome

Charcoal 
Wood chunks 
Tray with grill aluminium foil 
Natural firelighters

For the lamb

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
10 fl Oz. chicken stock 
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

Equipment Needed

Dome
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Dome Rope Sealed Door

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Infrared Thermometer

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Instructions

Prevent your screen from going dark as you follow along.

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.