Rose Harissa Lamb with Paprika Chickpeas, Grilled Peppers and Yoghurt
Essential Ingredient AU
Using Alexandra’s Rose Harissa Paste
Ingredients:
1 rack organic lamb (approx 800g)
5 Tbsp Alexandra's Rose Harissa
300g greek yoghurt
1 cup canned chickpeas, rinsed and drained
2 cloves garlic, finely chopped
1 Tbsp paprika
1 red chilli, seeds removed, finely sliced
8 long green peppers
2 Tbsp olive oil
Salt
Fresh mint for garnish
Method:
Preheat the oven to 180ºC
Lightly score the fat of the lamb rack, then cover on all sides with 2 Tbsp Rose Harissa
Roast for 50 minutes, or until the internal temperature of the lamb reaches 52ºC
Remove from the oven and rest, covered with a layer of foil for at least 15 minutes
Heat 1 Tbsp olive oil in a frying pan over a medium-high heat
Add the garlic, chickpeas, sliced red chilli and paprika and stir to combine
Stir regularly until the chickpeas are browned and season with salt. Transfer to a bowl
Using the same frying pan, heat another tablespoon of olive oil and add green peppers. Cook until browned and soft. Transfer to a plate and season
Pour yoghurt onto a large plate. Add 3 Tbsp of Rose Harissa Paste and swirl through
Slice lamb into individual cutlets and lay over the yoghurt. Season with salt and mint leaves
Serve lamb and yoghurt, chickpeas and fried peppers with a small bowl of Rose Harissa Paste.
Serves 4
Recipe adapted from Olive Magazine https://www.olivemagazine.com/recipes/entertain/harissa-hot-wings-with-hazelnut-dukkah/