If you’re looking for a very easy dinner that’s also very fancy, then this Harissa Lamb is the recipe for you. It’s so simple and delicious and doesn’t need a lot of effort. In fact, you can make the sauce separately and use it to roast other meats too.
Harissa is so versatile that you can use it with grilled meats or fish, roasted vegetables or even add it to stews and soups. It’s easy and absolutely packed with flavour. You can increase the amount of chilli and make it spicier if you like.
The end result was so good I thought I’d died and gone to heaven. Forgive my use of the cliché, but it is actually that delicious. Smother the meat in the sauce and roast it slowly for an amazing delicacy.
- 500g Lamb Chops
- 2 Red Bell Peppers
- 1 teaspoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 Large Red Onion
- 8 Cloves Garlic
- 1 tomato
- 3 Dry Red Chiles
- Juice of 1 lemon
- 2 teaspoons salt
- 2 teaspoons Kashmiri Red Chilli
- 2 tablespoons Olive Oil
- Place the bell peppers under a very hot broiler, turning occasionally, for about 25 minutes. It should be blackened on the outside and soft on the inside. If you don’t have a broiler, you can char the pepper in a pan on an open flame, but do be careful. The charring of the bell peppers is essential for maximum flavor in the harissa lamb.
- Boil the red chillis in water for about ten minutes to rehydrate it. You can add more if you want to make the sauce spicier.
- In a hot, dry pan toast the coriander and cumin seeds for about 2 minutes. Take the seeds out of the pan and grind them into a fine powder.
- Heat the olive oil in pan and add the chopped onion. Fry for 2-3 minutes and then add the garlic. Fry for another minute and then add the red chiles. Fry for 10-12 minutes until it’s almost caramelized.
- Cut the tomato into quarters and dry roast it in the pan until it is charred.
- Add the charred red bell peppers, tomato, coriander and cumin powder, red onion, chiles and garlic to a blender. Add the juice of a lemon, 1 teaspoon salt, and another tablespoon of olive oil. Blitz until the mixture is smooth. Your sauce is now perfect and ready.
- Take the lamb chops and dry them with a kitchen towel. Rub the remaining salt and the Kashmiri red chilli on the lamb chops. Make sure to coat them evenly.
- Preheat the oven to 210°C. Add the lamb chops to your baking pan and cover it evenly with the sauce. Take some aluminium foil and cover the top of your baking pan so the moisture doesn’t escape.
- Bake for about 35-45 minutes. Once it’s done, the harissa lamb will be falling off the bones.
And that’s it! This simple recipe doesn’t require too much effort and is too delicious for you to ignore it. Go ahead, make it for dinner, or lunch even. Or just use the sauce to roast vegetables. It is perfect for everything.
I’d recommend this harissa lamb recipe if you’re looking for something different. And if you try the recipe and like it, then do leave some love on my Instagram!