Name: Harissa lamb with grilled vegetables and lemon dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 2 tsp harissa paste; 42.00 gm lemon juice; 500g lean lamb leg steaks, fat trimmed; 2 zucchini, thinly sliced diagonally; 1 large red capsicum, cut into 3cm-wide strips; 400g eggplant; 18.20 gm olive oil; 20.00 ml chopped fresh flat-leaf parsley; 1 garlic clove, crushed; 340g brown rice

Harissa lamb with grilled vegetables and lemon dressing

0 Likes

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Infuse lamb with zesty harrisa and lemon marinade for a kick of bold flavor.

Ingredients:

2 tsp harissa paste
42.00 gm lemon juice
500g lean lamb leg steaks, fat trimmed
2 zucchini, thinly sliced diagonally
1 large red capsicum, cut into 3cm-wide strips
400g eggplant
18.20 gm olive oil
20.00 ml chopped fresh flat-leaf parsley
340g brown rice

Instructions:

Mix the harissa with half of the juice in a shallow dish. Add the lamb and toss until evenly coated. Cover and let marinate for 5 minutes.
Heat up a chargrill or barbecue over medium-high heat. Grill the lamb for 2 minutes on each side or until it reaches your desired level of doneness. Place the lamb on a plate, cover it with foil, and let it rest for 5 minutes.
Lightly coat zucchini, capsicum, and eggplant with oil, then cook each side for 2-3 minutes until they are beautifully charred and tender.
Mix together the oil, parsley, garlic, and leftover juice in a small bowl.
Slice the lamb into thick pieces and plate alongside fresh vegetables and rice. Finish by generously drizzling with tangy lemon dressing.

We use cookies

Similar Recipes

Butterflied leg of lamb

Harissa lamb with roast carrots and quinoa pilaf

Harissa lamb with spiced chickpea salad

Harissa lamb steaks with quick rhubarb relish and cinnamon couscous

Quick harissa lamb chops with asparagus and bean salad