1 boneless lamb shoulder roast, about 2 lb (900 g), tied

2 tbsp (30 ml) olive oil

1 large Spanish onion, cut into strips

1 1/2 cups (375 ml) apricot nectar

1 1/2 cups (375 ml) beef broth

1 tsp harissa paste

With the rack in the middle position, preheat the oven to 325°F (165°C).

In a Dutch oven or large ovenproof pot over high heat, brown the roast in the oil. Add the onion and stir to coat with the rendered fat. Cook over medium heat for 5 minutes or until the onion is tender. Add the nectar, broth and harissa. Season with salt and pepper.

Bring to a boil and cover. Bake for 2 hours, turning the roast halfway through cooking. Uncover and cook for 1 hour, basting occasionally and adding water, if needed. Place the meat on a plate, remove the twine and tent with aluminum foil to keep warm. Set the sauce aside and keep warm.

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