BBQ Lamb With Harissa Dressing
BBQ lamb is served with a harissa dressing, tomato salad, flatbreads and yogurt. These lamb chops are marinated in harissa sauce, a hot red pepper condiment traditionally used in Moroccan cooking.
INGREDIENTS:
For the lamb
- 2 tbsp extra virgin olive oil, plus extra to drizzle
- 2 tsp chopped leaves of thyme
- 2 cloves garlic, crushed
- 1.2 kg boneless lamb shoulder, trimmed of extra fat
For the harissa dressing
- 60 ml extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp harissa
- 2 tbsp chopped coriander leaves
For the tomato salad
- 1 lemon, plus ½ lemon, juice only
- 4 ripe tomatoes, each sliced into 6 wedges
- 250 g cherry tomatoes, halved
- 1 small red onion, very finely sliced
- 2 tbsp extra virgin olive oil
To serve
- 3 tbsp chopped mint
- 6-12 flatbreads
- Greek yogurt
METHOD:
For the lamb:
- Combine the olive oil, thyme and garlic in a dish and rub the mixture all over the lamb. Season with sea salt and freshly ground black pepper.
- Preheat a barbecue or ridged griddle pan over a medium-high heat. Put the lamb, skin-side down, on the pan or rack, then reduce the heat to low. Cover with a lid or aluminium foil and cook for 10 minutes.
- Turn the meat over, cover again and continue cooking for a further 20 minutes, or until the lamb is cooked but still pink at the centre.
For the harissa dressing:
Put the olive oil, lemon juice, harissa paste and coriander in a large heatproof dish. Once the lamb is cooked, put it in the dish too and spoon the dressing over it. Set aside to rest for 15 minutes, turning once.
For the tomato salad:
Finely grate some of the zest from the lemon and set aside to use as garnish when serving. Using a sharp knife, remove the remaining skin and pith from the lemon and slice the flesh into thin rounds.
Put the tomato wedges and cherry tomatoes on a serving plate then scatter with the sliced lemon and red onion. Drizzle with olive oil and the extra lemon juice.
Thinly slice the lamb and serve with the meat juices spiced with the harrisa dressing. Garnish with the mint and reserved lemon zest. Serve with warm flatbreads, yogurt and the tomato salad.
