North African Braised Lamb Shoulder with Harissa

Serves 6-8
Brian Streeter
Pairs well with:
Syrah, Napa Valley

Chef Brian Streeter shares one of the best uses for lamb, where it shows its richness and flavor in a braised dish with spice from North Africa. This is a delicious long and slow way to cook lamb and enjoy its sheer exoticness. Pairs well with our Cakebread Cellars Syrah.


3-4 lbs. lamb shoulder, boneless
2 T. Harissa spice blend*
1 1/2 c. veal stock or beef broth
1/2 c. dry white wine
2 plum tomatoes, quartered
3 sprigs fresh thyme
2 small onions, minced
3 red peppers, minced
3 T. olive oil
4 cloves garlic, minced
3 T. Harissa spice blend*

Lamb Shoulder:

Preheat oven to 350ºF. Season the lamb shoulder with the harissa spice mix and place in a baking dish, fat side up. Add the stock, white wine, tomatoes and thyme sprigs to the pan. Cover with aluminum foil and roast in the middle of the oven for 2 ½ hours. Raise oven temperature to 400ºF,uncover the lamb and baste with the braising juices in the pan for the last half hour of cooking.

Harissa Sauce:

To make the harissa sauce, combine the onion, red pepper and olive oil in a small skillet with a pinch of salt. Place over medium heat and cook until the vegetables have cooked down and are soft. This will take about 30 minutes, stirring occasionally. Add the garlic, harissa spice blend and continue cooking for an additional 5 minutes.

To serve, slice the lamb shoulder and place a spoonful of harissa along side.

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