This spicy treat is equally as good as a kitchen cooked meal or as a barbecue. If you already have the harissa paste then it really is simple. Give it a try.
- 4 lamb loin fillets, sliced into ½" (1 cm) thick medallions
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon freshly ground coriander
- 1 teaspoon freshly ground cumin
- 2 tablespoons freshly chopped mint leaves
- Handful of coriander leaves and stalks, roughly chopped
- 3 teaspoons harissa paste
- Meat aside, mix all of the ingredients together to produce a marinade.
- Coat the meat well and marinate for 1 hour
- Because cooking hot chillies, or chili paste can cause breathing difficulties, ensure the kitchen is well ventilated, ideally with an extractor fan
- On a hot oiled griddle pan, cook for barbecue the lamb for a total of 8 minutes, 4 minutes per side.
- Remove, cover and rest for 5 minutes before serving
Serve with couscous and yogurt with chopped chives.
This dish makes a good barbecue, either as medallions on a griddle plate, or fillets, sliced lengthwise on the grill, though you would probably need to increase the cooking time for whole steaks
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