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Low-Carb Slow-Cooked Harissa Lamb

15 March 2015 1 comment

As you'll already know if you read my blog, as a carb lover, I think low-carb is tedious, bleak and pretty humdrum. Consequently, I'm forever on the look out for new recipes that are so healthy, easy but most importantly tasty, that I don't even miss my ever-beloved, AWOL carbs. And I'm happy to announce this is one of them!

If lamb isn't your thing, you can always try out my low-carb chicken recipe, but if you love slow-cooked, 'spoonable', melt in your mouth meat, this recipe is for you.

You will need:

Around 1kg lamb shoulder, I've had mine boned and rolled.
1.5-2 onions
A head of garlic
Rosemary & thyme

1 tsp caraway seeds
1 tsp coriander seeds (which I didn't have so used ground)
3 tsp cumin seeds
90g harissa
Juice of half a lemon
1 tbsp maple syrup

A little bit of effort is required at the start but then it does into the oven for ages so let's get started.

Preheat your oven to 200C.

To make the spice paste, toast off you seeds in a dry pan until they fill the room with their lovely, spicy aroma. Toss them into a pestle and mortar and grind to a fine powder. Add your maple syrup, lemon and harissa, stir, and pour into a piping bag.

For your lamb, stab deep slashes across the meat and widen them a little with your finger; our delicious harissa paste is going in there! Rub with olive oil, season then pop into a deep oven dish along with the onion and garlic. Sprinkle in your rosemary and thyme then pipe the harissa into your slashes, slathering any remainder across the top.

Cover with greaseproof, then foil, sealing the edges and into the oven. 15 minutes at 200C then turn your oven down to 150C and leave for 4 hours.

Once you've popped off to paint your nails, have a facial, walk the dogs or whatever else you like to do most, unwrap your delicious present to reveal charred, melting lamb, burnished onions and delicious confit garlic; a satisfying, low-carb dinner!

What's your favourite low-carb dinner recipe?