Slow-Roasted Moroccan Lamb with Harissa and Chickpeas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender lamb slow-roasted with aromatic spices and fiery harissa, served atop a bed of spiced chickpeas for a hearty, flavorful meal. This mediterranean-inspired lamb (gluten free) ready in about 215 minutes pairs bone-in lamb shoulder, harissa paste, garlic cloves, minced 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 bone-in lamb shoulder
• 3 tbsp harissa paste
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 2 cups canned chickpeas, drained and rinsed
• 1 medium yellow onion, diced
• 1 cup vegetable broth
• 2 tbsp lemon juice
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, combine 3 tbsp harissa paste, 4 minced garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper to form a paste; rub this evenly over the 3 lbs bone-in lamb shoulder.
2. Step 2: Place the lamb in a roasting pan and cover tightly with foil. Roast in the oven for 3 hours until the meat is fork-tender and falling off the bone.
3. Step 3: While the lamb roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5-7 minutes until translucent and fragrant.
4. Step 4: Add 2 cups drained canned chickpeas and 1 cup vegetable broth to the skillet. Simmer gently for 10 minutes until broth reduces slightly and chickpeas absorb flavor.
5. Step 5: Remove the lamb from oven, let rest for 10 minutes, then shred the meat with forks.
6. Step 6: Stir 2 tbsp lemon juice and 1/4 cup chopped fresh cilantro into the chickpeas. Serve the shredded lamb over the warm chickpeas, spooning pan juices over top.