Slow-Roasted Harissa Lamb Shoulder with Chickpea Stew

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 recipe, 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.