490 minutes
A delectable slow-cooked lamb roast served with a flavorful harissa sauce, chickpeas, and kale.
Boneless Lamb Shoulder Roast, Rubbed with Cheater Harissa
0 lb
Cheater Harissa
cups
to taste
to taste
Chickpeas, Drained and rinsed
0 oz
0 oz
cups
1. Prepare and Season the Lamb
Begin by rubbing the lamb shoulder roast with ¼ cup of Cheater Harissa, making sure to coat it evenly. Season the lamb generously with kosher salt and freshly ground black pepper. Roll the seasoned lamb and secure it with kitchen string.
2. Cook the Lamb
Place the lamb in your slow cooker and pour in 1 cup of water. Set the slow cooker to either Low for 7 to 8 hours or High for 4 to 5 hours.
3. Rest the Lamb
Once the lamb is cooked, transfer it to a carving board and tent it with aluminum foil. Let the meat rest while you prepare the chickpeas and kale.
4. Prepare Chickpeas and Kale
Add the chickpeas and baby kale to the slow cooker. Season the chickpeas and kale with salt and pepper to taste.
5. Serve the Dish
Carve the lamb across the grain into thin slices and place them on top of the chickpeas and kale. Finish the dish with a dollop of additional Cheater Harissa for an extra kick of flavor, and serve immediately.
Opt for a bone-in leg of lamb or a well-marbled shoulder for enhanced flavor. The bone and marbling contribute to a richer taste and more tender texture. Make sure to trim excess fat but leave enough to render and baste the meat during roasting.
Use a meat thermometer to determine doneness—130°F for medium-rare and up to 140°F for medium. This precision avoids overcooking and ensures the desired doneness.
Allow the roast to rest for at least 15-20 minutes under a foil tent, which helps redistribute the juices and ensures a juicy roast when carved.
Toast whole spices like coriander, cumin, and caraway seeds before grinding to intensify their flavors. Adjust the heat level by experimenting with different chilies—using a blend allows nuanced spiciness without overpowering the dish.
Start roasting at a high temperature for the first 20 minutes, then lower for even cooking. This ensures that the lamb is perfectly browned on the outside while remaining moist and tender inside.
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