Australian food content creator Tom Smallwood has become a household name for his authentic cooking tutorials that take viewers on a global culinary journey. From mastering Birria tacos to creating fresh mozzarella from scratch, Smallwood's latest creation is set to become a winter favourite in homes across the country.
The Ultimate Comfort Food: Slow-Cooked Harissa Lamb
Imagine arriving home after a long day to find your slow cooker has been working its magic, filling your kitchen with the aromatic scent of slow-cooked harissa lamb shoulder. This is the reality Tom Smallwood promises with his latest recipe creation that combines Middle Eastern flavours with classic Australian comfort food.
The dish serves between six to eight people, making it perfect for family dinners or entertaining guests. With just 15 minutes of preparation time required, plus marinating time ideally overnight, it's designed to fit into busy schedules while delivering maximum flavour.
Recipe Breakdown and Cooking Methods
The recipe calls for a 1.5-2kg bone-in lamb shoulder with the fat cap intact, which ensures the meat remains moist and tender during the extended cooking process. The star of the show is undoubtedly the harissa marinade, which Smallwood carefully balances to achieve the perfect harmony of heat, sweetness, and spice.
The marinade combines ¼ cup olive oil with ¼ cup harissa paste, allowing cooks to adjust the spice level according to their preference. Additional ingredients including crushed garlic, lemon juice, optional honey, and a blend of ground cumin, coriander, cinnamon, smoked paprika, and turmeric create a complex flavour profile that penetrates deep into the meat during marination.
Smallwood provides two cooking methods to suit different kitchen setups. The slow cooker method requires 6-8 hours on low heat, while the oven method at 160°C takes 3-4 hours. Both methods result in lamb that's incredibly tender and falls apart effortlessly when pulled with a fork.
Serving Suggestions and Versatility
Once cooked, the lamb should rest for 10 minutes before carving or pulling. The cooking liquid can be strained for a smooth sauce or served rustic-style with the vegetables intact. Smallwood suggests serving the lamb with roasted vegetables and a drizzle of the cooking juices, or alternatively, using the pulled meat as a filling for wraps accompanied by garlic sauce, pickles, and fresh vegetables.
This recipe exemplifies why Tom Smallwood has become such a popular figure in Australia's food content scene. His approachable style and clear instructions make complex-looking dishes achievable for home cooks of all skill levels, while his global inspiration introduces Australian palates to new flavour combinations.
The slow-cooked harissa lamb shoulder represents more than just another recipe - it's a testament to how quality ingredients, proper technique, and patience can transform simple cuts of meat into extraordinary dining experiences that bring people together around the dinner table.
