Harissa Lamb

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

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.