SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE
Steps:
- For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
- For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
- For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.
GRILLED HARISSA LAMB WITH YOGURT, MOROCCAN
I came across this in my surfing today and had to bring it home. If you have a larger grill surface you won't need to do it in batches. Prep time includes chilling.
Provided by Annacia
Categories Lamb/Sheep
Time 1h54m
Yield 2-6 serving(s)
Number Of Ingredients 13
Steps:
- First make the marinade:.
- In a spice grinder, crush the coriander and the cumin.
- In a small bowl, combine the harissa, lemon juice, olive oil, garlic, coriander and cumin - into a thick paste.
- Season the lamb with salt and pepper and then smear both sides of the meat with the harissa marinade paste. Cover and marinate for an hour or two.
- While the lamb is marinating, make the yogurt sauce. Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper. Cover and refrigerate until needed.
- Before cooking, let the meat come back to room temperature. Cut the meat to fit easily onto the grill. Grill each piece of meat for five minutes per side until the lamb is charred with grill marks. Remove the meat to a plate to rest and continue with the other pieces of meat. The meat should still feel mostly raw at it's thickest point. The harder the meat is, the more it's cooked through.
- Heat oven to 350 degrees F. Place the grilled lamb on a rimmed baking sheet covered in foil and place in the oven and roast until the lamb is medium rare. Check it after about 10 minutes, but it will probably take between 15 and 30 minutes. Remove the meat from the oven and let rest for about 10 to 15 minutes. Serve with yogurt sauce and a side dish of couscous.
Nutrition Facts : Calories 832.7, Fat 67.2, SaturatedFat 25.6, Cholesterol 179.7, Sodium 206.1, Carbohydrate 13.5, Fiber 1.6, Sugar 7.3, Protein 43.7
GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE
Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
- Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
- Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 11 grams, Sodium 566 milligrams, Sugar 2 grams
SLOW-COOKED HARISSA LAMB
Try this slow cooked harissa lamb as an alternative roast. We love the texture - it's half-roasted and half-pulled, fork-tender but still easy to carve
Provided by Tom Kerridge
Categories Dinner
Time 5h30m
Number Of Ingredients 12
Steps:
- If you're making the harissa, tip the dried chillies into a heatproof bowl and pour over just enough boiled water from the kettle to cover. Cover the bowl and leave to cool. Once cool enough to handle, drain the chillies, reserving the water. Remove any stalks and pat dry with kitchen paper. Tip the chillies into a food processor with the garlic, 1 tsp salt, the olive oil, spices and vinegar, and blitz to a purée. If needed, add a little of the reserved water to loosen. Will keep, chilled, for up to a month.
- Make 15 cuts, about 3-5cm long, all over the lamb. Reserve 1 tbsp of the harissa paste, then rub the rest all over the lamb and into the cuts. Scatter the onions into a large roasting tin and sit the lamb on top. Leave at room temperature for 1 hr, or cover and chill overnight.
- Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender. Lift the lamb out onto a large board or serving plate. If the tin is flameproof, pour in the stock; if not, tip the contents of the tin into a saucepan first. Bring to the boil, scrape up any browned bits using a wooden spoon, and cook until the liquid is reduced by about a third - it should be a thick, rich onion gravy. Stir in the reserved harissa and the chopped coriander. Serve the lamb with the onion gravy.
Nutrition Facts : Calories 716 calories, Fat 43 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 53 grams protein, Sodium 1.4 milligram of sodium
MOROCCAN-STYLE BARBECUED LEG OF LAMB
Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
- Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
- Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
- Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
- Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
- For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.
Nutrition Facts : Calories 734 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 81 grams protein
More about "grilled harissa lamb with yogurt moroccan recipes"
GRILLED LAMB CHOPS WITH HARISSA YOGURT | FEASTING AT HOME
From feastingathome.com
4.4/5 (7)Total Time 45 minsCategory LambCalories 486 per serving
- Cut lamb chops into single chops or portions. ( Use a sharp chef’s knife and slice in between the bones.) Pat dry.
- Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.
GRILLED MOROCCAN LAMB WITH HONEY YOGURT AND ZA’ATAR …
From houseandhome.com
Estimated Reading Time 1 min
GRILLED MOROCCAN LAMB CHOPS | LAMB RECIPES - JAMIE OLIVER
From jamieoliver.com
GRILLED LAMB BURGER WITH HARISSA AIOLI - FEASTING AT …
From feastingathome.com
MOROCCAN EGGS WITH HARISSA YOGURT | FEASTING AT HOME
From feastingathome.com
GRILLED HARISSA LAMB CHOPS + YOGURT-CUCUMBER SALAD
From foodess.com
HARISSA ROASTED LEG OF LAMB RECIPE | FEASTING AT HOME
From feastingathome.com
EASY ORANGE HARISSA LAMB CHOPS RECIPE | THE …
From themediterraneandish.com
GRILLED HARISSA LAMB CHOPS - SKINNYTASTE
From skinnytaste.com
MOROCCAN LAMB & HARISSA-SPICED COUSCOUS - GREAT BRITISH CHEFS
From greatbritishchefs.com
GRILLED MOROCCAN MEATBALLS WITH YOGURT SAUCE - ONCE UPON A CHEF
From onceuponachef.com
GRILLED HARISSA LAMB WITH YOGURT, MOROCCAN RECIPE
From foodhousehome.com
HARISSA AND YOGURT MARINATED LAMB | TESCO REAL FOOD
From realfood.tesco.com
10 BEST MOROCCAN LAMB WITH HARISSA RECIPES | YUMMLY
From yummly.com
SLOW ROASTED LAMB SHOULDER WITH HARISSA RECIPE - FOOD & WINE
From foodandwine.com
10 BEST MOROCCAN LAMB WITH HARISSA RECIPES | YUMMLY
From yummly.com
You'll also love