Slow Roasted Lamb Shoulder with Homemade Harissa
Peter Hoffman believes in eating with your hands so much, his menu at Back Forty West in Manhattan has a section called "Hands." When he makes his sensational harissa-coated lamb--meant to be torn apart and eaten in flatbread or lettuce wraps--he roasts it slowly for 10 hours. In this quicker version, the lamb cooks at higher heat for half the time: five hours. It's still falling-apart tender.