Wednesday 7 December 2016

Harissa Lamb and Roasted Vegetables

Rozanne Stevens

Published 31/12/2011 | 05:00

Rozanne Stevens Canapes Lamb cutlets/couscous Pix Ronan Lang/FEature File
Rozanne Stevens Canapes Lamb cutlets/couscous Pix Ronan Lang/FEature File

This is my favourite lamb recipe, and that's saying a lot considering my love of lamb! Harissa paste is an essential pantry pal, made from roasted sweet vegetables, chilli, garlic, cumin, caraway and coriander. The flavour is warm and spicy.

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Mixed with a little olive oil, salt and pepper, harissa paste will liven up lamb, chicken, salmon, couscous and vegetables.

Used here to marinate and baste lamb and vegetable skewers, it caramelises and adds to the smoky, charred barbecue effect.

You can either use lamb pieces and put them on bamboo skewers, or you can cook small lamb chops that have been French trimmed, so that they are easy to pick up.

Makes 20 lamb chops.

You will need

20 lamb loin chops, French trimmed (ask your butcher to neaten up the chops)

2 courgettes, sliced, skin on

1 red onion, sliced into wedges

1 sweet potato, cubed/sliced with skin on

2 tbsps harissa paste

6 tbsps olive oil

1 tbsp balsamic vinegar

Juice and zest of 1 orange

Salt and pepper For the citrus couscous 250g couscous

550 boiling stock

Juice and zest of 1 orange

Juice and zest of 1 lemon

Juice and zest of 1 lime

6 tbsps olive oil

2 tbsps chopped parsley

2 tbsps chopped coriander

Salt and pepper

Method

To make the citrus couscous: Place the couscous in a glass bowl. Pour over the boiling stock and stir with a fork. Cover with clingfilm and leave to stand for 20 minutes.

Fluff up the couscous well with a fork. Add all the citrus juices and zests, olive oil and herbs. Season and adjust the flavours.

For the lamb: Mix the harissa paste, olive oil, balsamic vinegar, and orange juice and zest together, then season.

Coat the lamb and vegetables in the sauce. Place in a baking dish under a medium-hot grill for four to five minutes per side, or cook on the barbecue. Serve with the roasting juices on top of a pile of the citrus couscous.

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