LAMB PATTIES MOROCCAN STYLE WITH HARISSA SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand.
- Shape the mixture into 8 equal-size patties similar to hamburgers.
- Heat the oil in a nonstick skillet large enough to hold all of the patties. Two pans may be necessary.
- Add the patties to the skillet. Cook them over medium-high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side.
Nutrition Facts : @context http, Calories 1143, UnsaturatedFat 56 grams, Carbohydrate 2 grams, Fat 121 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 60 grams, Sodium 431 milligrams, Sugar 0 grams, TransFat 0 grams
PAN-FRIED LAMB CHOPS WITH HARISSA
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers.
- Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder. Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree.
- Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare. Serve the chops with the harissa and the Bulgur Wheat Salad. Garnish with cilantro.
- Toast bulgur in dry pan over medium-low heat for 5 minutes and add in the juice of 1/2 lemon. In medium bowl, pour the boiling water over the bulgur. Stir in 1/2 teaspoon salt. Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, about 15 to 20 minutes. In small bowl, combine figs, honey, 1 teaspoon lemon juice and 1/4 cup hot water and cover with plastic wrap. Allow to sit for 10 to 20 minutes.
- Fluff bulgur and stir strained figs and almonds. Add chopped scallions, cilantro, parsley, mint and olive oil. Season with salt, pepper and lemon juice, to taste. Stir to combine.
ROASTED LAMB CHOPS WITH HARISSA
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge.
- For the harissa: Preheat a grill.
- Place the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY!
- Scrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor.
- Add the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth.
- Add 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and re-season if needed. Store in an airtight container until ready to use.
- To make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking.
- Coat a large saute pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook.
- Top each lamb chop with a spoonful of harissa and serve.
HARISSA LAMB AND QUINOA BURGERS
Another great recipe from Donna Hay magazine. Beautiful flavours and a bit of spice. Quinoa uses 1/3 cup grain to 1 cup water and is cooked (simmer) around 15mins until liquid is absorbed - we haven't included this in the prep time.
Provided by The Normans
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put mince, quinoa harissa, garlic, salt and pepper in a bowl and mix well to combine.
- Shape the lamb into 6 patties.
- Heat oil in a large frying pan over medium heat. Cook patties 4-5mins each side.
- Spread the rolls with the tzatziki and extra harissa. Top with green leaves and patties to serve.
Nutrition Facts : Calories 479.9, Fat 22, SaturatedFat 7.7, Cholesterol 48.7, Sodium 351, Carbohydrate 48.4, Fiber 3.3, Sugar 1, Protein 20.7
LAMB MERGUEZ SAUSAGE PATTIES
Merguez sausage is not commonly stocked at the grocery store, so I decided to come up with an easy home version.
Provided by Chef John
Categories World Cuisine Recipes African
Time P1DT20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
- Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate overnight.
- Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 2.8 g, Cholesterol 75.9 mg, Fat 19.2 g, Fiber 0.6 g, Protein 19.9 g, SaturatedFat 6.8 g, Sodium 718.4 mg, Sugar 0.5 g
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
HARISSA BURGERS
Make and share this Harissa Burgers recipe from Food.com.
Provided by Ennoia
Categories Meat
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place meat in large mixing bowl. Sprinkle with harissa, fennel, garlic, coriander, cumin and cinnamon. Season with salt and pepper. Mix quickly by hand. Divide into 4 portions. Form each into large patty, making thinner at centres and thicker at edges. Refrigerate until ready to use.
- Barbecue directly over medium-high heat on lightly oiled grill, about 4 minutes per side for medium-rare. Alternately, cook in large skillet or grill pan over medium-high heat.
- Place burgers in buns.
Nutrition Facts : Calories 333.5, Fat 27.1, SaturatedFat 11.6, Cholesterol 82.9, Sodium 70.3, Carbohydrate 2.2, Fiber 1, Sugar 0.1, Protein 19.4
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