Slow-Roasted Harissa Lamb Shoulder with Chickpea Stew
Tender lamb shoulder slow-roasted with smoky harissa, served atop a fragrant chickpea and tomato stew simmered with warm spices. This middle eastern-inspired lamb ready in about 215 minutes pairs lamb shoulder, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs lamb shoulder
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 4, minced garlic cloves
- 2 cups, drained and rinsed canned chickpeas
- 1 can (14 oz) diced tomatoes
- 1 medium, diced onion
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup vegetable broth
- 1/4 cup, chopped fresh cilantro
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 300°F. Rub 3 lbs lamb shoulder all over with 3 tbsp harissa paste and 2 tbsp olive oil, then season with salt and black pepper.
- Step 2: Place the lamb in a roasting pan, scatter 4 minced garlic cloves and 1 diced medium onion around it, and roast uncovered for 3 hours until the meat is tender and easily pulls apart.
- Step 3: While lamb roasts, heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 30 seconds until fragrant.
- Step 4: Add 2 cups drained canned chickpeas, 1 can (14 oz) diced tomatoes, and 1 cup vegetable broth. Simmer for 20 minutes until thickened and flavors meld.
- Step 5: When lamb is done, shred it with two forks and stir into the chickpea stew along with 1/4 cup chopped fresh cilantro. Adjust seasoning with salt and pepper before serving.
Frequently asked questions
How long does Slow-Roasted Harissa Lamb Shoulder with Chickpea Stew take to make?
Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Harissa Lamb Shoulder with Chickpea Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Slow-Roasted Harissa Lamb Shoulder with Chickpea Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Harissa Lamb Shoulder with Chickpea Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Harissa Lamb Shoulder with Chickpea Stew?
Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
