MOROCCAN HARISSA ROAST LAMB
3rd February 2023
Category
Classical & MKD Recipes
Fat: 37.76g Protein: 25.65g CHO: 6.15g Kcal: 467 MKD 6.15g CHO TOTAL
Notes
Mo’s tip: You could use chicken thigh instead of lamb, however it will increase the
protein and reduce the fat content.
The lemon really cuts through the fat when served and enriches the flavours
Ingredients
- 125g Lamb neck fillet
- 36g Butternut squash
- 50g Celeriac
- 18g Red onion
- 6g Fresh coriander leaves
- 20g Vegetable oil
- 5g Lemon juice
- 3g Harissa paste – EL FEZ
- You will also need ¼ teaspoon of ground cumin, 1g of GIA garlic paste and a little salt and pepper.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Keep the lamb in one piece and make several slits in the top.
- Mix half the oil with the harissa paste, cumin and some salt and pepper, rub all over the lamb and set aside.
- Peel the butternut squash and celeriac before weighing then cut into even size cubes.
- Cut the onion into wedges.
- Place the vegetables in a small oven proof dish then coat with the remaining harissa paste, oil and some seasoning.
- Place the lamb in the dish with the vegetables, cook for approximately 45 minutes until the meat is tender.
- Meanwhile, chop the coriander until really fine, mix with the Gia garlic paste and lemon juice.
- Slice the meat and serve with the vegetables and coriander dressing.
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