Roasted Lamb Shoulder with Harissa, Fennel and Dates
Recipe by Norbert Tarayre
A tender lamb shoulder, first seared in a pan then coated with a sweet-savory paste made from dates, peanut butter and harissa, roasted in the oven with fennel, peppers and red onions. Perfect for a convivial summer meal, without a barbecue.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
1h
Prep
55m
Cook
14m
Cleanup
2h 9m
Total
Cost Breakdown
Total cost:$36.70
Per serving:$6.12
Critical Success Points
- • Sear the meat to achieve good coloration.
- • Blend the date and peanut paste until a smooth texture is achieved.
- • Observe the oven cooking time (45 min at 200 °C) to prevent the meat from drying out.
Safety Warnings
- • Handle the very hot pan – use kitchen gloves.
- • Cook the meat to a safe internal temperature to avoid any health risk.
- • Be careful with fresh chilies – wear gloves and avoid touching your eyes.
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