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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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 0.5 large cucumber. Finely dice 0.25 red onion. Roughly chop 10g parsley and 7g mint. Measure harissa, spices, tomatoes, stock, orzo, and oils.
Sear
Heat 1.5 tbsp olive oil in a medium 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.
Build
Add 200g canned tomatoes, preserved lemon, and 1 cup stock; stir to combine and simmer. Return lamb to casserole, cover tightly, and braise in a preheated 160°C oven 1 hour 45 minutes until meat falls from bone.
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.
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 tbsp lemon juice and parsley.
Plate
Spoon braised lamb and orzo into bowls. Toss cucumber, mint, red onion, 0.5 tbsp olive oil, 0.5 tbsp 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.