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Barbecued Harissa lamb
From Cookipedia
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A kettle barbecue will give this lamb a deeply smoky flavour, but you can cook it just as well on an open one.
Ingredients
- 1 tablespoon of coriander seeds
- 1 tablespoon of cumin seeds
- 3 tablespoons of Belazu Rose Harissa
- juice of 1 lemon
- Belazu extra virgin olive oil
- 3 cloves of garlic
- leg of lamb 1.6kg, boned and butterflied (ask your butcher to do this for you)
Mise en place
Method
- Put the seeds in a pestle and mortar and crush slightly.
- Mix the Harissa, lemon, 2 tablespoons olive oil, garlic and spices together, smear over the lamb
- marinate for at least one hour.
- Season well and cook on a heated barbecue with the lid on for 25-30 minutes, turning a couple of times.
- Allow to rest for 10 minutes before carving.
(Olive magazine)
This recipe originated from the recipe section of Belazu.com
All Belazu products shown can be purchased online or obtained from their network of stockists:
Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
