Grilled Harissa Lamb With Yogurt Moroccan Recipes

MOROCCAN SPICED LAMB WITH HARISSA

Steps:

• Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
• Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
• Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
• If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
• Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
• Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
• In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.

GRILLED HARISSA LAMB WITH YOGURT, MOROCCAN

Steps:

• First make the marinade:.
• In a spice grinder, crush the coriander and the cumin.
• In a small bowl, combine the harissa, lemon juice, olive oil, garlic, coriander and cumin - into a thick paste.
• Season the lamb with salt and pepper and then smear both sides of the meat with the harissa marinade paste. Cover and marinate for an hour or two.
• While the lamb is marinating, make the yogurt sauce. Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper. Cover and refrigerate until needed.
• Before cooking, let the meat come back to room temperature. Cut the meat to fit easily onto the grill. Grill each piece of meat for five minutes per side until the lamb is charred with grill marks. Remove the meat to a plate to rest and continue with the other pieces of meat. The meat should still feel mostly raw at it's thickest point. The harder the meat is, the more it's cooked through.
• Heat oven to 350 degrees F. Place the grilled lamb on a rimmed baking sheet covered in foil and place in the oven and roast until the lamb is medium rare. Check it after about 10 minutes, but it will probably take between 15 and 30 minutes. Remove the meat from the oven and let rest for about 10 to 15 minutes. Serve with yogurt sauce and a side dish of couscous.

LAMB PATTIES MOROCCAN STYLE WITH HARISSA SAUCE

Steps:

• Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand.
• Shape the mixture into 8 equal-size patties similar to hamburgers.
• Heat the oil in a nonstick skillet large enough to hold all of the patties. Two pans may be necessary.
• Add the patties to the skillet. Cook them over medium-high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side.