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Preheat the oven to 350 °F, 180 °C.
Cut several slits in the lamb so that the marinade flavors the meat well.
Place the lamb and garlic cloves in a roasting pan.
Season it with salt, pepper, thyme, cumin, and coriander. Pour the harissa and the balsamic vinegar over the lamb and rub the marinade on both sides of the lamb.
Add the shallots to the pan along with about a half cup of water.
Cover the meat with a large puece of parchment paper. Crumbling the parchment first, helps it stay in place. Cover the pan with foil and bake until the meat is soft and flaling off the bone. About 4-5 hours.
Uncover and broil for a few minutes until the meat is golden.
Serve with roasted lemony potatoes, rice pilaf, and tzatziki.
1 hours, 25 minutes