Ingredients
13 total- 500g lamb, or 4 lamb chops
- 100g rose harissa paste
- 20g jalapenos (with 10g of juice)
- 2 garlic cloves crushed (7g)
- 1g ground cardamom
- 2g ground cumin
- 1g dried chilli flakes
- 50g fresh coriander
- 30g fresh parsley
- 40g olive oil
- Salt
- Black pepper
- Salad, to serve
Method
5 stepsStep 1
The recipe would work with any cut of lamb. We used neck fillet and we used lamb chops.
Step 2
Prep the lamb to remove any sinew or excess fat, this is more important on a neck fillet where there is sometimes a lot of sinew and fat that needs trimming.
Step 3
To make the harissa blend the harissa spice mix with fresh herbs spices and jalapenos and drizzle in some oil as you're blending to make a rich green paste.
Step 4
Season the lamb with salt and pepper and then toss in some of the harissa paste, if using fillet it cooks better on a skewer, so allow the meat to be coated in marinade then place on skewers. Can be grilled or pan fried.
Step 5
Serve with a mixed fresh salad, we used cherry tomatoes, diced cucumber, sliced red onion, fresh chopped parsley, a good glug of olive oil and a squeeze of lemon, a pinch of salt and a grind of black pepper.