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.