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



cumin roast lamb with za'atar spiced chickpeas & rocket

Sunday roast lamb with a twist.  I love this combination of cumin roast lamb and za'atar spiced chickpeas with rocket.  A mixture of Middle Eastern and North African flavours that I love to experiment with.

A great alternative to the traditional Sunday roast and ready in half the time.  Full of punchy, strong, earthy flavours and perfect for these warmer Spring days (OK - I am being hopeful as there is a bit of sun in the sky and I didn't wear my waterproof jacket when going out today!).

My za'atar spiced chickpeas are inspired by a recipe for garbanzos con espinacas (chickpeas with spinach) from the fabulous Moro Cookbook by Sam and Sam Clark.  They go great with this roast lamb but would work equally well as a side dish to any roast or as a tapas with other dishes.

The lamb would also work well with my za'atar roast potatoes or easy flat breads

I hope you enjoy - let me know how you get on......

serves 4-6 people

ingredients:

cumin roast lamb

1.5-2kg lamb shoulder
2 tbs cumin seeds
1 lemon
2 bay leaves
1 head garlic
salt and pepper

za'atar spiced chickpeas & rocket

150g rocket (spinach and watercress would work well too)
2x400g tins cooked chickpeas
400ml water
1 tsp chilli flakes
6 cloves garlic chopped
1 tbs za'atar
150g breadcrumbs (I made mine by giving some stale white bread a whizz in the food processor)
2 tbs red wine/sherry vinegar
2 tbs olive oil

to serve
fresh mint and coriander chopped
lemon wedges

instructions:

cumin roast lamb

• preheat the oven to 220C 
• squeeze the juice of the lemon over the lamb, then rub in the cumin seeds and salt and pepper.
• place the lamb in a roasting pan with the head of garlic (separated into cloves), bay leaves, and lemon (leftover from juice)
• roast the lamb for 20 mins per 450g plus an extra 20 mins. Cook at 220C for the first 20 mins and then 190C for the remaining time.  
• remove from the oven when done and leave to stand for at least 20 minutes which gives the meat a chance to relax and for the flavours to develop.  

za'atar spiced chickpeas & rocket

• heat a frying pan with the oil, when hot add the breadcrumbs and chopped garlic - fry until lightly golden brown.
• add the drained chickpeas, za'atar, vinegar and chilli flakes and stir-fry for a few minutes before adding the water.  
• cook for a few more minutes until well mixed and heated through.   
• Take off the heat and stir in the rocket to wilt.  
• This dish is best served at room temperature which gives the flavours a chance to mingle - I leave to stand for about 20 minutes before serving.  

and finally....

• carve the lamb into large chunky slices and serve with the za'atar spiced chickpeas.
• garnish with chopped mint and coriander and serve with lemon wedges.
• Enjoy :-)