SPICY LAMB WITH WARM COUSCOUS
A spicy lamb and couscous meal in just 15 minutes
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
- Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
- Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.
Nutrition Facts : Calories 479 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
HERB CRUSTED RACK OF LAMB WITH HARISSA SAUCE AND SAFFRON ISRAELI COUSCOUS WITH ZUCCHINI AND FENNEL
Steps:
- Preheat the oven to 400 degrees F.
- For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside.
- Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds.
- For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside.
- Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides.
- Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes.
- Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops.
- To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes.
- Serve the sliced lamb alongside the couscous.
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish. If you halve the recipe, it will feed 3-4 people very generously. From BBC Good Food.
Provided by English_Rose
Categories Grains
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add scallions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
HARISSA-SPICED LAMB CHOPS
On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.
- Sprinkle chops with salt. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, 7 to 8 minutes total.
- Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 120 to 125°F for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.
- Serve with ground cumin for sprinkling.
MOROCCAN BRAISED LAMB WITH COUSCOUS
For Claude Lelouch and other French Jews from North Africa, couscous (a term that refers both to the stew and to the grain) is comfort food. When Suzon Meymy started cooking as a young bride living in Paris, her native Morocco seemed terribly far away, so she wrote to her mother, asking for recipes. "My mother was so unhappy that I was in France, so she sent me cooked chicken and flans. What she didn't know was that they didn't travel well, so we couldn't eat them when they arrived." When Suzon cooks lamb couscous today, in her small apartment in a Paris suburb, she uses her mother's techniques. "My mother, who was the couscous-maker of Mogador, spent all her time in the kitchen," she told me. "I watched her and my sisters cook for every festival in our town. They were exhausted from so much cooking. I saw them falling apart with fatigue." Suzon, a very good cook, takes the time to make this lamb stew only when her whole family is present. What I like about this amazing recipe for couscous is that the vegetables are not overcooked. Serve the lamb with couscous (see page 270) and a delicious Moroccan squash dish (see page 302)
Yield at least 12 servings
Number Of Ingredients 20
Steps:
- The day before serving, season the meat heavily with salt and pepper, and sear it in a frying pan with one tablespoon of the oil. Then preheat the oven to 250 degrees. Put the meat in a pot, add a little water, and braise, covered, for about 2 hours, or until tender. Set aside to cool, and then refrigerate overnight.
- Also the day before serving, heat the remaining oil in another pot, and sauté the leek and the onions. When the onions are translucent, add the turnips, carrots, ginger, cinnamon, turmeric, ras el hanout, salt and freshly ground pepper to taste, and garlic. Cover the vegetables and spices with water, and simmer, covered, until the carrots are tender.
- The next day, cut the lamb into 2-inch chunks, and put it in the pot with the vegetables. Add the zucchini. Simmer slowly until the zucchini is just cooked but still bright green. Adjust seasonings, and stir in the harissa sauce. (I also serve more at the table, so that people can adjust the heat to their taste.)
- Stir together the harissa, couscous broth, salt and freshly ground pepper to taste, cinnamon, and Spanish pepper in a small bowl. Serve with the couscous.
More about "hot harissa lamb with couscous recipes"
MARY BERRY HARISSA-SPICED LAMB | COMFORTING …
Web Mar 24, 2015 Preheat the oven to 160°C/140°C fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof …
From thehappyfoodie.co.uk
Servings 6Category Dinner, Main Course
From thehappyfoodie.co.uk
Servings 6Category Dinner, Main Course
MOROCCAN LAMB & HARISSA-SPICED COUSCOUS - GREAT …
Web Jun 1, 2015 2 lamb rump steaks, each weighing 240g. 4. Preheat the oven to 60ºC/Gas pilot light. 5. Next, make the tomato confit. In small batches, …
From greatbritishchefs.com
Category MainTotal Time 3 hrs 40 minsEstimated Reading Time 3 mins
From greatbritishchefs.com
Category MainTotal Time 3 hrs 40 minsEstimated Reading Time 3 mins
EASY ONE POT GROUND LAMB AND COUSCOUS - BEYOND MERE …
Web Feb 23, 2018 Heat the broth/stock - Add the broth/stock, chick peas, dried apricots, and salt. Bring liquid to a boil. Add the spinach to the pan, and stir it in a bit to encourage wilting. Cook the couscous - Add the couscous, …
From beyondmeresustenance.com
From beyondmeresustenance.com
HARISSA LAMB CHILI WITH COUSCOUS - THE MATBAKH
POT-ROASTED HARISSA AND VEGETABLE LAMB SHANKS RECIPE - GOODTO
Web Sep 11, 2018 Heat the oil in a large, flameproof casserole and add the lamb shanks. Cook for 10 mins, turning to brown all over. Add the red onions and cook for a few mins. Stir in …
From goodto.com
From goodto.com
GRILLED LAMB CHOPS WITH HARISSA | WILLIAMS SONOMA
Web In a small bowl, stir together the 1/2 cup harissa sauce and the olive oil and pour into the marinator. Marinate for 20 minutes according to the manufacturer's instructions. Transfer …
From williams-sonoma.com
From williams-sonoma.com
SLOW-ROAST LAMB WITH HARISSA AND APRICOTS RECIPE | BON APPéTIT
Web Mar 16, 2021 Step 5. Bring 1½ cups water to a boil in reserved saucepan. Remove parchment paper from lamb and arrange vegetables around; pour boiling water into …
From bonappetit.com
From bonappetit.com
HARISSA SPICED LAMB WITH CANNELLINI BEANS RECIPE - BBC FOOD
Web Method. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over …
From bbc.co.uk
From bbc.co.uk
HOT HARISSA LAMB WITH COUSCOUS - BEST OF THE BEST RECIPES
Web Ingredients4 tbsp harissa paste300g couscous120g bag herb salad4 lamb leg steaks (about 600g/1lb 5oz in total)2 tbsp demerara sugarMethodSTEP 1Spoon 1 tbsp harissa …
From bestofthebest-recipes.com
From bestofthebest-recipes.com
10 BEST MOROCCAN LAMB WITH HARISSA RECIPES | YUMMLY
Web Mar 28, 2023 lamb, mint, couscous, cumin seeds, sunflower oil, fruits, garlic clove and 7 more Moroccan Lamb Traybake Easy Peasy Foodie aubergine, harissa paste, fresh …
From yummly.com
From yummly.com
HOT HARISSA LAMB WITH COUSCOUS RECIPE - EASY RECIPES
Web Spoon 1 tbsp harissa into a jug, fill with 400ml boiling water, then pour over the couscous in a large serving bowl. Cover and stand for 5 mins. Fluff with a fork, then empty the …
From recipegoulash.cc
From recipegoulash.cc
JAMES STRAWBRIDGE'S EASTER RECIPES WITH A TWIST
Web Mar 31, 2023 Pour in a tin of chopped tomatoes and half a bottle of good red wine. Cover the roasting tray with tin foil and roast for 15 mins at 200˚C. Then reduce the heat to …
From buckinghamshirelive.com
From buckinghamshirelive.com
RECIPES | JAMES BEARD FOUNDATION
Web Meanwhile, remove the lamb from the refrigerator and season with salt and pepper. Grill the lamb to the desired doneness, or sauté in a hot pan with a little oil. Remove from pan …
From jamesbeard.org
From jamesbeard.org
KEVIN'S ROAST LEG OF LAMB WITH MINT GRAVY: TODAY
Web Apr 6, 2023 Method. Preheat the oven to 200C. In a bowl or large container, combine the marmalade with the mint, and seasoning. Slit a few small opening in the leg with a knife …
From rte.ie
From rte.ie
THESE ARE OUR 28 FAVORITE LEG OF LAMB RECIPES
Web 2 days ago 11. Madhur Jaffrey’s Spiced Yogurt Leg of Lamb. Bursting with flavors, Madhur Jaffrey’s leg of lamb recipe contains garlic, ginger, cumin, coriander, and garam masala, …
From chefspencil.com
From chefspencil.com
You'll also love