Prepare to embark on a mouthwatering journey through North African cuisine that will transform your ordinary dinner into an extraordinary gastronomic experience! These spicy harissa lamb shoulder chunks nestled in crispy pita cones aren't just a meal—they're a flavor explosion waiting to tantalize your senses. Imagine tender, perfectly roasted lamb infused with fiery harissa paste, drizzled with creamy tahini sauce, and served in a handheld cone that makes every bite an adventure.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- 1.5 pounds lamb shoulder, cut into chunks
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- Salt to taste
- 4 pita breads
- 1/2 cup tahini
- 1 lemon, juiced
- Water to thin tahini sauce
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine lamb shoulder chunks with harissa paste, olive oil, and salt. Massage the marinade thoroughly into the meat, ensuring each piece is evenly coated. Cover and let marinate in refrigerator for at least 30 minutes (or ideally 2-4 hours for deeper flavor penetration).
- Preheat oven to 375°F (190°C). Transfer marinated lamb chunks onto a roasting pan or cast-iron skillet, spreading them in a single layer to ensure even cooking. Roast in the preheated oven for approximately 50-60 minutes, turning pieces halfway through to achieve uniform browning and tenderness.
- While lamb is roasting, prepare tahini sauce. In a small bowl, whisk tahini with fresh lemon juice. Gradually add water, stirring continuously until sauce reaches a smooth, drizzling consistency. Season with salt to taste and set aside.
- When lamb is done, remove from oven and let rest for 5-7 minutes. The meat should be golden brown, slightly crispy on edges, and tender when pierced with a fork.
- Warm pita breads briefly in oven or on stovetop. Carefully shape each pita into a cone, securing with toothpicks if needed.
- Fill each pita cone with roasted harissa lamb chunks. Drizzle generously with prepared tahini sauce and sprinkle fresh chopped parsley on top.
- Serve immediately, presenting the pita cones on a platter, with extra tahini sauce on the side for additional dipping.
Tips
- Marination is Key: Allow your lamb to marinate for at least 2-4 hours to maximize flavor depth and tenderness.
- Temperature Matters: Use a meat thermometer to ensure your lamb reaches an internal temperature of 145°F for medium-rare.
- Tahini Sauce Consistency: Add water gradually to your tahini sauce, whisking continuously to achieve the perfect drizzling texture.
- Pita Cone Technique: Warm pitas slightly before shaping to prevent cracking, and use toothpicks if needed to maintain the cone shape.
- Fresh Herbs Make a Difference: Chop parsley just before serving to maintain its vibrant color and fresh flavor.
- Rest Your Meat: Always let the lamb rest 5-7 minutes after roasting to redistribute juices and ensure maximum tenderness.
Nutrition Facts
Calories: 798kcal
Carbohydrates: 31g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
