Harissa lamb

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.

Harissa lamb

Harissa lamb with colourful couscous
Servings:	Serves 4
Calories per serving:	242
Ready in:	1 hour 25 minutes
Prep. time:	1 hour 10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st January 2013

Best recipe review Stunning! 5/5 Thanks Rosemary, fabulous recipe. Paul R Smith

Harissa lamb on the griddle pan

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Method

1. Meat aside, mix all of the ingredients together to produce a marinade.
2. Coat the meat well and marinate for 1 hour
3. Because cooking hot chillies, or chili paste can cause breathing difficulties, ensure the kitchen is well ventilated, ideally with an extractor fan
4. On a hot oiled griddle pan, cook for barbecue the lamb for a total of 8 minutes, 4 minutes per side.
5. Remove, cover and rest for 5 minutes before serving

Serving suggestions

Serve with couscous and yogurt with chopped chives.

Variations

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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