Harissa lamb with grilled vegetables and lemon dressing
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Harissa is a North African hot chili paste which pairs perfectly with lamb and chargrilled vegies.
Ingredients
Harissa
2 tsp, paste
Lemon juice
2 tbs
Lamb leg roast, raw
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)
Instructions
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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