SLOW-COOKED HARISSA LAMB
Try this slow cooked harissa lamb as an alternative roast. We love the texture - it's half-roasted and half-pulled, fork-tender but still easy to carve
Provided by Tom Kerridge
Categories Dinner
Time 5h30m
Number Of Ingredients 12
Steps:
- If you're making the harissa, tip the dried chillies into a heatproof bowl and pour over just enough boiled water from the kettle to cover. Cover the bowl and leave to cool. Once cool enough to handle, drain the chillies, reserving the water. Remove any stalks and pat dry with kitchen paper. Tip the chillies into a food processor with the garlic, 1 tsp salt, the olive oil, spices and vinegar, and blitz to a purée. If needed, add a little of the reserved water to loosen. Will keep, chilled, for up to a month.
- Make 15 cuts, about 3-5cm long, all over the lamb. Reserve 1 tbsp of the harissa paste, then rub the rest all over the lamb and into the cuts. Scatter the onions into a large roasting tin and sit the lamb on top. Leave at room temperature for 1 hr, or cover and chill overnight.
- Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender. Lift the lamb out onto a large board or serving plate. If the tin is flameproof, pour in the stock; if not, tip the contents of the tin into a saucepan first. Bring to the boil, scrape up any browned bits using a wooden spoon, and cook until the liquid is reduced by about a third - it should be a thick, rich onion gravy. Stir in the reserved harissa and the chopped coriander. Serve the lamb with the onion gravy.
Nutrition Facts : Calories 716 calories, Fat 43 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 53 grams protein, Sodium 1.4 milligram of sodium
LAMB WITH LENTIL SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint and salt, and a few grinds of pepper in a small bowl. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until warmed through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, the cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
- Wipe out the skillet and return to high heat. Season the lamb chops with salt and pepper and rub all over with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Add 2 chops to the skillet and cook, turning once, until well browned, 4 to 7 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 chops.
- Divide the lamb chops among plates. Serve with the lentil salad and yogurt sauce.
Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 10 grams, Cholesterol 99 milligrams, Sodium 647 milligrams, Carbohydrate 30 grams, Fiber 11 grams, Protein 35 grams, Sugar 6 grams
LAMB CUTLETS WITH LENTIL & FETA SALAD
Impressive looking, but simple to prepare, this lamb cutlet dish is perfect for a speedy mid-week supper party
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
- Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.
Nutrition Facts : Calories 716 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 52 grams protein, Sodium 3.38 milligram of sodium
HARISSA TROUT, BEETROOT & GRAPEFRUIT SALAD WITH WHIPPED FETA
Rack up three of your five-a-day with our colourful trout, beetroot and grapefruit salad, which makes a healthy, low-calorie addition to any dinner table
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish
Time 1h5m
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to the boil. Season the water, drop in the beetroot and cover the pan with a lid. Cook for 30-45 mins, depending on their size, until a cutlery knife can be easily inserted into them.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Put the feta in a bowl and mash with a fork, then beat in the yogurt and season with the lemon juice and zest to taste. In a dry frying pan, toast the quinoa, if using, until it pops. Set both aside.
- Segment the grapefruit over a bowl to catch the juices, squeezing out as much as possible. Put the segments to one side, then whisk the olive oil with the juice. Season to taste with lemon juice, salt and pepper. You want it to be really tangy, as all the acidity will be absorbed by the beets.
- Rub the harissa over the trout, season, then roast in the oven for 8-10 mins until just cooked.
- Drain the beetroot. Once cool enough to handle, peel off the skin - it should come away easily. Cut into segments, then put onto a salad plate along with the chicory leaves. Pour the dressing over the warm beets and toss together. Nestle in the grapefruit segments, trout, harissa and dill, then add dollops of the feta and scatter over the toasted quinoa, if using.
Nutrition Facts : Calories 473 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
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