Roasted Lamb Shoulder with Harissa, Fennel and Dates

Ingredients

• 2 kg Boneless lamb shoulder with bone (Remove excess fat and any small loose pieces)
• 400 g Pitted Medjool dates (Cut into pieces before blending)
• 100 g Peanut butter (no added sugar) (Plain, smooth or crunchy according to preference)
• 8 g Harissa (Spicy paste, adjust to taste)
• 60 g Extra virgin olive oil (About 4 tablespoons)
• 30 ml Fresh lime juice (Juice of one medium lime)
• 2 g Ground cumin
• 3 g Ground turmeric
• 3 g Madras curry
• 1 bulb Fennel (Cut into quarters keeping the base)
• 1 Red bell pepper (Core and cut into strips)
• 1 Green bell pepper (Core and cut into strips)
• 1 Fresh red chili (Remove seeds, finely chop)
• 1 Red onion (Cut into quarters)
• 2 cloves Garlic cloves (Lightly crush)
• 2 tbsp Fresh parsley (Chopped, for garnish)
• 1 tbsp Toasted sesame seeds (Optional, for crunch)
• to taste Salt and black pepper

Instructions

1. Prepare the lamb shoulder

   Remove excess fat and any small loose pieces, then lightly season with salt and pepper. Pat the surface dry with paper towels.

   Time: PT10M

2. Sear the meat

   Heat the pan over very high heat (level 9), add a drizzle of olive oil and place the lamb shoulder. Sear 5 minutes each side until a nice golden crust forms, then lower the heat to medium (level 7) and finish with 5 more minutes.

   Time: PT10M

   Temperature: Very high (≈200 °C in the pan)

3. Prepare the date, peanut and harissa paste

   In the blender, combine the pitted dates, peanut butter, harissa, olive oil, lime juice, cumin, turmeric and curry. Blend until a smooth, homogeneous paste forms.

   Time: PT15M

4. Cut the vegetables

   Mince the garlic, cut the fennel into quarters, the peppers into strips, the chili into small dice (without seeds) and the red onion into quarters.

   Time: PT10M

5. Preheat the oven

   Turn on the oven and set it to 200 °C (convection if possible).

   Time: PT5M

   Temperature: 200°C

6. Assemble the dish

   Place the seared lamb shoulder in a roasting pan, generously brush the entire surface with the date paste. Arrange the fennel quarters, peppers, red onion, chili and garlic around it.

   Time: PT5M

7. Roast in the oven

   Put the pan in the oven and cook for 45 minutes. After 30 minutes, check the color and, if needed, drizzle a little olive oil over the vegetables. The meat should be pink in the centre and the vegetables tender.

   Time: PT45M

   Temperature: 200°C

8. Rest the meat

   Remove the pan from the oven, loosely cover with foil and let rest for 10 minutes. Resting allows the juices to redistribute.

   Time: PT10M

9. Plating and serving

   Slice the lamb shoulder into thick slices, arrange on a serving platter, sprinkle with chopped parsley and, if desired, toasted sesame seeds. Serve with the roasted vegetables.

   Time: PT5M

Nutrition Facts

Calories

820

Protein

33 g

Carbohydrates

53 g

Fat

43 g

Fiber

7 g

Ingredient Substitutions

• Instead of Boneless lamb shoulder with bone: Lamb chop, Leg of lamb
• Instead of Pitted Medjool dates: Dried figs, Dried apricots
• Instead of Peanut butter (no added sugar): Tahini, Almond butter
• Instead of Harissa: Red chili paste, Sriracha
• Instead of Extra virgin olive oil: Sunflower oil, Grape seed oil
• Instead of Fresh lime juice: Lemon juice, Apple cider vinegar
• Instead of Ground cumin: Whole cumin seeds
• Instead of Ground turmeric: Saffron (in small amount)
• Instead of Madras curry: Mild curry, Garam masala
• Instead of Fennel: Celery root, Leek
• Instead of Red bell pepper: Yellow bell pepper
• Instead of Green bell pepper: Zucchini
• Instead of Fresh red chili: Espelette pepper, Hot paprika
• Instead of Red onion: Shallot
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Fresh parsley: Fresh cilantro
• Instead of Toasted sesame seeds: Crushed peanuts

Equipment Needed

• Pan or large sauté pan
• Oven
• Immersion blender or food processor
• Cutting board
• Chef's knife
• Roasting pan (ramekin or oven‑proof dish)
• Measuring spoons
• Kitchen tongs
• Meat thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Sear the meat to achieve good coloration.
• Blend the date and peanut paste until a smooth texture is achieved.
• Observe the oven cooking time (45 min at 200 °C) to prevent the meat from drying out.

Chef Tips from the Video

• Add a small teaspoon of orange blossom water to the paste for an even more exotic aroma.
• Use jasmine tea infused in milk as an overnight marinate for a unique floral touch.
• Sprinkle the sesame seeds just before serving to keep them crunchy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Vacuum‑seal or place in a freezer bag, up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the date paste and keep it refrigerated for 24 h; it will gain intensity.
• Marinate the lamb shoulder overnight with the paste for an even deeper flavor.
• Vegetables can be pre‑cut and stored in cold water.