rose harissa lamb with roasted vegetable & grain salad

Rose harissa marinated roast lamb with roasted vegetable and grain salad.  A quick and easy lamb recipe with loads of interesting flavours - definitely influenced by the cooking of North Africa with the use of spicy harissa paste.  I am using my home made rose harissa but you can of course use a shop bought paste.

This is a dish that should not be served 'piping hot' as this will not bring out the flavours fully. When mixed leave to stand for about 20 minutes before serving.  This would be great as a main course on its own but would also be good as part of a tapas or mezze platter with other dishes.

serves 4 as a main or more as part of a mezze or tapas platter

preparation time:  1 hour-overnight (marinating time)
cooking time:  30-40 minutes

ingredients:

600g lamb neck fillet

2 tbs olive oil

for the marinade:

2 tbs rose harissa chilli sauce (or shop bought harissa)

zest of 1 lemon

2 bay leaves

3-4 cloves garlic

for the roast vegetable and grain salad:
200g quick cook wheat - I use this (bulgar wheat or cous cous would work equally well)

600g mixture of any of the following:

onions

peppers

carrots

sweet potatoes

aubergines

garlic

courgettes

2 tbs olive oil

salt and pepper to taste

to garnish:

2 tbs toasted sesame seeds (to toast just heat gently in a dry pan for 3-4 minutes until lightly browned)

chopped fresh mint
squeeze of fresh lemon juice

instructions:

• put the lamb in a bowl with all the marinade ingredients - leave covered in the fridge for at least 1 hour, but preferably overnight.  

marinading the lamb

• when ready to start cooking, and your marinading is done preheat the oven to about 190C
• chop your chosen vegetables into similar sized chunks, mix with the olive oil, salt and pepper then put in a roasting tin and cook for about 20-30 minutes.  The vegetables should have softened and slightly browned around the edges.  
• to prepare the lamb preheat a frying pan with the olive oil - when hot brown the lamb on all sides then place in a roasting pan with any leftover marinade liquid and roast for about 10 minutes (or until cooked to your liking)
• while this is cooking prepare your quick cook wheat (cous cous or bulgar wheat) according to packet instructions.  When cooked drain and leave to one side. 
• when the lamb is done leave to rest for at least 10 minutes 
• next slice the lamb and mix with the wheat and roasted veg before garnishing with the sesame seeds and chopped fresh mint, finishing with a squeeze of fresh lemon juice. 
• Enjoy with more rose harissa chilli sauce as I do if you like it even spicier!  

Rose harissa lamb with roasted vegetable and grain salad



rose harissa chilli sauce



rose harissa chilli sauce

Rose harissa chilli sauce - a real 'knock your socks off' chilli sauce with plenty of flavour - influenced by the traditional North African harissa sauce.  Great for marinades, as a dipping sauce or just serving as a condiment with your food.  My rose harissa chilli sauce is inspired by the brilliant Salt Sugar Smoke by Diana Henry and an adaption of her recipe for harissa.  I highly recommend you get yourself a copy - an inspiring and eclectic read about preserving.  Delicious!

Harissa has many uses in North African cooking and is also popular in countries where these populations have immigrated, for example in the UK and France. It is often seen served to accompany stews and cous cous dishes or as a marinade for meat. However as well as using harissa in the more traditional way it is also great on burgers or even a fried egg! 

My harissa recipe includes the addition of rose petal jam that I have had in my cupboard for ages picked up on a trip to France.  However you could easily substitute this with rose flower water - another North African staple ingredient.  The resulting sauce has a big chilli kick but also a really full and complex mix of flavours - citrussy, garlicky and floral all at the same time.  I hope you enjoy it.

My recipe for rose harissa lamb with roast vegetable salad will follow shortly........

ingredients:

3 tsp coriander seeds
3 tsp caraway seeds
3 tsp cumin seeds
6 fresh chillies (I leave the seeds in, but you can take them out if you want)
3 tsp dried chilli flakes
10 garlic cloves
juice and zest of 1 lemon
small bunch of fresh coriander
2 tbs rose petal jam or rose flower water
100ml oil  (plus more for storing)
100ml water
salt to taste

method:

• add the coriander, caraway and cumin seeds to a dry pan and toast for about 3-4 minutes to release the flavour - do not take your eye off this as you need to be careful not to burn the spices.  When this is done blitz in a spice mill or pestle and mortar. 
• next add all the other ingredients to a food processor and blend until smooth.   At this stage you can omit the water for a thicker paste but I am going for a thick, pouring consistency. 

• pour the blended sauce into a sterilised jar and top with a layer of oil to help preservation. Store in the fridge -  I would use this within 3 weeks - but it will definitely be gone before then!  You can of course make a smaller batch of this recipe to start off with to see how you get on.

http://www.punkdomestics.com/content/rose-harissa-chilli-sauce

I am also entering this recipe onto: Four Seasons Food hosted by Delicieux and Chezfoti to go with their BBQ and BBQ sides theme.

spicy lamb and lentil soup

A lovely warming dish on these cold days.  Feel free to play around with the spices I use - but I think the cumin and coriander work well with the lamb and add a Moroccan flavour that I love.  This is a really thick soup and a cross between a soup and a stew.  This is also a great way of making a tasty, filling lunch or supper for very little money.  This would work equally as well without the lamb for a veggie alternative.    

This can serve 4-6 people however I left a pot of it in the fridge and all but one portion was devoured by a hungry husband and large 17 year old step son!    

Spicy lamb and lentil soup

For 4-6 people

500g stewing lamb

2 tins tomatoes

2 litres veg stock

200g red lentils

100g grains (I use Pearl barley but bulgar wheat, quinoa, cous cous would all work well)

1 onion chopped

1 carrot chopped

2 garlic cloves chopped

1 tbs cumin seeds

1/2 tbs coriander seeds

1 tbs smoked paprika

1 sprig rosemary

1 tbs olive oil

Salt & pepper to taste

Instructions

• Fry the lamb on both sides until nicely browned
• Add chopped veg and spices and fry for a few minutes until softened and slightly browned
• At the same time in a separate pan bring the lentils to a rapid boil for 10 minutes before draining and adding to a pan with the tinned tomatoes, grains, stock and seasoning
• Bring to a boil then reduce heat and simmer for an hour until the lamb and veg are tender
• Remove the lamb and shred with a fork and remove any bones before putting the meat back in the soup 
• Serve with crusty bread and butter if you like - I hope you enjoy!