Sunday, 25 April 2010
One evening I came home from work to the mouth-watering aromas of this lovely lamb dinner. After I’d mentioned I was craving meat, Jonas prepared this wonderful roast smothered in spicy, tangy harissa. It’s divine served pink with a Moroccan cucumber salad and a side of yoghurt & herb chickpeas.
Harissa Roasted Lamb
Jonas' very own recipe. Serves 4.
1kg boneless shoulder roast
3 tablespoons harissa (see below)
Salt and pepper, to taste
1. Cover lamb roast in harissa. Refrigerate for a few hours to absorb flavours.
2. Preheat oven to 160’C.
3. Roast for around 40 – 60 minutes until an inserted knife produces clear juices.
Harissa (North African chilli paste)
Anna’s very own recipe. Makes 1 medium jar.
2 small capsicums, char-grilled, skin & seeds removed
5 large red chillies, seeds removed & chopped
5 large red chillies, chopped
3 garlic cloves
1 teaspoon cumin seeds, dry-roasted & then ground
1 teaspoon coriander seeds, dry-roasted & then ground
3 teaspoons olive oil
¼ teaspoon salt
1 tablespoon lemon juice
1. Purée all ingredients in a blender.
2. Pour into a jar and top with a little olive oil to seal. Keep in fridge.