Fusion Kitchen · 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.
$$
20 minsPrep
2 hrsCook
2 hrs 20 minsTotal
EasyLevel
Nutrition per serving
640Calories
46gProtein
24gFat
58gCarbs
8gSugar
5gFiber
720mgSodium
128mgChol
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Instructions
1
Prep
Season 550g lamb shoulder with 0.75 tsp salt and 0.25 tsp pepper. Smash 2 garlic cloves. Finely chop preserved lemon skin (discard flesh). Dice half a large cucumber. Finely dice 0.25 red onion. Roughly chop 10g parsley and 8g mint. Measure harissa, spices, tomatoes, stock, orzo, and oils.
2
Sear
Heat 1.5 tbsp olive oil in a medium ovenproof casserole over medium-high heat. Sear lamb 2–3 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 200g canned tomatoes, preserved lemon, and 250ml stock; stir to combine and simmer. Return lamb to casserole, cover tightly, and braise in a preheated 160°C oven 1.5–1.75 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 200g 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 1.5 tbsp lemon juice and parsley.
6
Plate
Spoon braised lamb and orzo into bowls. Toss diced cucumber, mint, red onion, 0.5 tbsp olive oil, remaining lemon juice, and a pinch of salt together. Serve herb salad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 550g (19.4 oz / bone-in) lamb shoulder
- 22ml (1.5 tbsp) olive oil
- 0.75 tsp fine sea salt
- 0.25 tsp black pepper
- 1.5 tbsp harissa paste
- 200g (7 oz / 1/2 can) canned chopped tomatoes
- 0.5 preserved lemon
- 250ml (1 cup) chicken stock
- 2 garlic cloves
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 200g (7 oz) dried orzo
- 1.5 tbsp lemon juice
- 10g (small handful) fresh flat-leaf parsley
- 0.5 large cucumber
- 8g (small handful) fresh mint
- 0.25 small red onion