Slow-cooked Shoulder of Lamb with Harissa and Green Polenta

01 Apr 2022

4 Hours 10 Minutes | easy | Serves 4

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium, then close the lid. You are looking for a temperature of around 160C.

Place the lemon wedges and onion slices into a roasting tin just large enough to comfortably hold the lamb. Make cuts all over the lamb, to allow the harissa to penetrate. Rub the lamb shoulder with the harissa and season with salt. Place the lamb in the roasting tin.

Ingredients

  • 1 x 1/2 lamb shoulder
  • 4 tablespoons harissa
  • 1 bulb garlic, cloves separated but unpeeled
  • 1 onion, peeled and cut into thick slices
  • 150g coarse polenta or cornmeal
  • 750ml chicken or vegetable stock
  • 20g unsalted butter
  • 1 handful coriander leaves, finely chopped
  • 1 handful mint leaves, finely chopped
  • 25g Parmesan, grated

Directions

1.

Place the lamb on the grill

Place the lamb on the grill on the opposite side to the fire, and close the lid. Cook for 4 hours, or until the meat is tender and can be shredded with a fork.

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2.

Make the polenta

In the final hour of cooking, make the polenta. Combine the cornmeal, water, butter and some salt in a heatproof dish with a lid. Put the lid on and place next to the lamb. Cook for 45 minutes to an hour, or until creamy and tender.

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3.

Remove the lid and stir

Remove the lid and stir in the Parmesan and herbs. Check the seasoning and adjust if necessary, then serve with the pulled lamb and the lamb juices.

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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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