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Roast Harissa Lamb With Mint Chimichurri Sauce Recipe

  • 4servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. leg of lamb

  2. -- harissa Paste--

  3. 2 roasted capsicums (i used jarred ones)

  4. 3 Birds Eye Chilli (i use more but this is a good starting point)

  5. 3 cloves of garlic

  6. 1t cumin seeds

  7. 1t Corriander Seeds

  8. 1/2t fennel seeds

  9. 4T olive oil

  10. -- mint Chimichurri Sauce--

  11. Small Bunch of parsley

  12. Small Bunch of mint (leaves only)

  13. 2 cloves of garlic

  14. 1/2 small spanish onion (chopped roughly)

  15. 1/2 Cup of olive oil

  16. 2T rice vinegar

  17. juice of 1/2 a lemon

  18. 1/2t salt

Instructions Jump to Ingredients ↑

  1. - Buy leg of lamb and ask the butcher to butterfly it for you.

  2. - Go home give the bone to the dog. (this is a must)

  3. 3 - Put butterflied lamb and harissa paste into a zip-lock bag and massage paste into the roast. Put in the fridge, marinate for 3 hours-overnight.

  4. - Preheat oven to 180 degrees, roast lamb uncovered for 25-30 minutes. Serve with Mint Chimichurri Sauce.

  5. -- Harissa Paste--

  6. 1 - Put spices into a dry fry pan over a low-medium heat. Continually move pan back and forward until spices become fragrent.

  7. - Put into blender with the rest of the ingredients and blitz.

  8. - Taste, adjust if needed.

  9. --Mint Chimichurri Sauce--

  10. 1 - Put all ingredients into the blender and blitz.

  11. - Refridgerate.

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