Hot Honey Lamb
Hot Honey Lamb



  • 1.6kg whole lamb shoulder
  • 100g runny honey
  • 50g smoky harissa paste
  • 1 crushed garlic clove
  • 3 rosemary sprigs, leaves picked
  • 1 chopped onion
  • Crumbled or whipped feta, to serve
  • Mix the honey with the harissa, rosemary and garlic. Reserve 3 tbsp of the mixture and set aside. Cut 2cm slits all over the shoulder of lamb and rub the marinate into the meat on both sides, then transfer to a baking tray and leave to marinate for 24 hours in the fridge.
  • Preheat a slow cooker on the high setting. Add the onions and 500ml boiling water, then add the lamb shoulder and cook for 5 hours until falling apart. Remove, leave to rest for 15 mins, then serve with crumbled feta and your choice of steamed greens.
6 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box