Cooking Time: 3 hours

Serves 6

What You Need:

• 1 3lb lamb shoulder roast, on the bone
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• Olive oil

How to Make It:

1. Set the lamb in a medium sized dutch oven and rub ¾ of a pouch of Harissa plus a hefty glug of olive oil all over the meat; let stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat the oven to 325°. Add 1/2 cup of water to the dutch oven and cover loosely with with the lid. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching.
3. Remove the lid and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes. Enjoy on a bed of couscous!