Harissa lamb with grilled vegetables and lemon dressing

Total Time
Harissa is a North African hot chili paste which pairs perfectly with lamb and chargrilled vegies.
  • harissa
    2 tsp, paste
  • lemon juice
    2 tbs
  • lean lamb leg roast
    400 g, (Buy 500g) fat trimmed
  • zucchini
    2 small, thinly sliced diagonally
  • red capsicum
    1 large, cut into 3cm wide strips
  • eggplant
    1 medium, (1x400g) cut into 1cm-thick rounds
  • olive oil
    1 tbs
  • fresh flat-leaf parsley
    1 tbs, chopped
  • garlic
    1 clove(s), crushed
  • cooked brown rice
    2 cup(s), (340g)
  • oil spray
    1 x 3 second spray(s)
  1. Combine the harissa paste and lemon juice in a shallow glass or ceramic dish. Add the lamb and toss to coat. Cover and set aside for 5 minutes to marinate.
  2. Preheat a chargrill or barbecue on medium-high. Cook the lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover the lamb with foil and set aside for 5 minutes to rest.
  3. Meanwhile, lightly spray the zucchini, capsicum and eggplant with oil. Grill the vegetables for 2-3 minutes each side, or until lightly charred and tender.
  4. Combine the oil, parsley, garlic and extra lemon juice in a small bowl.
  5. Thickly slice the lamb. Serve with the grilled vegetables, rice and drizzle with the lemon dressing.

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