Hot Honey Lamb

Charmaine Lu -
  • 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