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Low & slow lamb shoulder with harissa chick peas & feta yogurt

Low & slow lamb shoulder with harissa chick peas & feta yogurt

3 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook5 hrs
  • Total time5 hrs 20 mins
  • Plusmarinating

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  • 1.7kg essential whole lamb shoulder
  • ¼ x 20g pack thyme sprigs
  • 24g Cooks' Ingredients Tagine Spice Blend
  • 2 tbsp olive oil
  • 2 onions, very roughly chopped
  • 1 bulb garlic, cloves peeled and left whole
  • 2 aubergines, cut into bitesize pieces
  • 2 tbsp heaped tbsp tomato paste
  • 800g chick peas, drained and rinsed
  • 1 tbsp Belazu rose harissa paste
  • 1 tbsp clear honey
  • 100g feta cheese, well crumbled


  1. Slash the lamb a few times all over. Mix a few thyme sprigs, the tagine spices (from all 3 sachets) and 1 tbsp oil, then rub all over the meat. Sit it on top of the onions and garlic in a large roasting tin, then (if time) marinate in the fridge overnight. If not, no problem.

  2. Remove the lamb from the fridge 30 minutes before starting to cook. Preheat the oven to 200°C, gas mark 6. Roast the lamb for 30 minutes until golden, then tip in 500ml boiling water from the kettle. Lower the oven to 160°C, gas mark 3. Cover tightly with foil and bake for 2½ hours.

  3. Meanwhile, heat a large frying pan. Fry the aubergines in 1 tbsp oil for 10-15 minutes. Once soft and golden, stir in a little more thyme plus the tomato paste. Leave to caramelise for 1 minute. Mix in the chick peas, harissa and honey then set aside. Stir the feta into the yogurt, season and chill.

  4. Spoon off the excess fat from the meat juices. Add the chick pea mix to the roasting tin, re-cover and bake for 2 hours until the lamb melts from the bone and the aubergines collapse into the sauce. Serve with more thyme leaves, the feta yogurt, plus a green salad and flatbreads.


Typical values per serving when made using specific products in recipe


2,936kJ/ 705kcals



Saturated Fat












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3 out of 5 stars1 rating