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overhead shot of roast lamb shoulder with tomatoes and some harissa on a plate

Roast Lamb Shoulder With Harissa Apricots Stuffing

Roast Harissa Lamb With Harissa Apricots Stuffing
Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 233kcal


  • 500 g (1.1oz) rolled lamb shoulder
  • 1 small handful of soft dried apricots diced
  • 2 tbsp harissa paste divided
  • Salt


  • Preheat the oven to fan assisted 190C / 200C / 400F/ gas 6.
  • Mix 1 tsp of harissa with the soft dried apricots and stuff the lamb shoulder.
  • Rub the remaining harissa on the lamb and season with salt and place in a baking tray.
  • Cook in the oven for 10 mins then reduce the temperature to fan assisted 140C / 160C / 325F / gas 3 and roast for 15 mins per 500g.
  • Test your lamb just before the 15 mins are up and roast a little further if the temperature readings are not as you desire (45C for rare, 60C for medium done and 70C for well done,
  • (45C for rare, 60C for medium done and 70C for well done).
  • Take the meat out and rest it for at least 15 mins before carving.


Calories: 233kcal | Carbohydrates: 5g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 309mg | Potassium: 554mg | Fiber: 1g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 2.4mg | Calcium: 19mg | Iron: 3mg