Dinner
Harissa Lamb and Lemon Orzo
A North African-Italian slow braise, lamb shoulder braised in harissa, tomato, and preserved lemon until it falls apart, then stirred through orzo so the pasta absorbs every drop of the braising sauce.
$6
20 minsPrep
2 hrsCook
140 minsTotal
EasyLevel
Nutrition per serving
640Calories
46gProtein
24gFat
58gCarbs
8gSugar
5gFiber
720mgSodium
128mgChol
0gSat Fat
Goes well with
Tunisian Red Wine
local
Moroccan Mint Tea
international
High Protein
fusion-kitchen
Instructions
1
Prep
Season 1.1kg lamb shoulder with 1.5 tsp salt and 0.5 tsp pepper. Smash 4 garlic cloves. Finely chop preserved lemon skin (discard flesh). Dice 1 large cucumber. Finely dice 0.5 red onion. Roughly chop 20g parsley and 15g mint. Measure harissa, spices, tomatoes, stock, orzo, and oils.
2
Sear
Heat 2 tbsp olive oil in a large ovenproof casserole over high heat. Sear lamb 3–4 minutes per side until deep brown. Remove lamb. Over medium heat, stir garlic 30 seconds, then harissa, cumin, and coriander 1 minute until fragrant.
3
Build
Add 400g canned tomatoes, preserved lemon, and 500ml stock; stir to combine and simmer. Return lamb to casserole, cover tightly, and braise in a preheated 160°C oven 2 hours until meat falls from bone.
4
Skim
Remove lamb and shred, discarding bones and fat. Skim fat from braising liquid over medium heat. While braising liquid simmers, cook 400g orzo in salted boiling water 1 minute under packet time; drain.
5
Simmer
Stir drained orzo into braising liquid over medium heat 2 minutes until it absorbs the sauce and turns just tender. Fold shredded lamb back through. Stir in 2 tbsp lemon juice and parsley.
6
Plate
Spoon braised lamb and orzo into bowls. Toss cucumber, mint, red onion, 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt together. Serve herb salad alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6kg0.6kg bone-in lamb shoulder
- 1 1/2 tbsp1 1/2 tbsp olive oil
- 3/4 tsp3/4 tsp fine sea salt
- 1/4 tsp1/4 tsp black pepper
- 1 1/2 tbsp1 1/2 tbsp harissa paste
- 200g200g canned chopped tomatoes
- 11 whole preserved lemon
- 250ml250ml chicken stock
- 2 cloves2 cloves garlic
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp ground coriander
- 200g200g dried orzo
- 1 1/2 tbsp1 1/2 tbsp lemon juice
- 10g10g fresh flat-leaf parsley
- 11 large cucumber
- 7.5g7.5g fresh mint
- 11 small red onion
- 1 pinch1 pinch fine sea salt
