Harissa lamb with smoked auberge & black olive dressing (2021)

Perfectly spiced lamb with a smoky, seasonal auberge and a tasty tapenade To make the harissa, put the chilies, garlic, oil and 1 tsp salt in a spice blender and blitz. Scrape the paste into a mixing bowl, then add the lamb and rub all over. Cover and put in the fridge for at least 3 hrs. Heat oven to 220C/200C fan/gas 7. To make the black olive dressing, crush the olives, anchovies and basil to a coarse paste using a pestle and mortar, then mix in the oil. Put the auberges on a baking tray and roast for 35-40 mins until collapsed and burnt on the outside. Carefully scoop out the soft flesh and discard the skin, then chop to the consistency of a rough purée. Heat the oil in a saucepan over a medium-high heat and add the spices and auberge. Fry for 1 min or so until the spices start to color the auberge. Add the cream, turn the heat to low and leave to gently warm while you cook the lamb. Just before serving, season with salt and the lemon juice.

Harissa lamb with smoked auberge & black olive dressing (2021)

 

Reduce oven to 200C/180C fan/ gas 6. Remove the lamb from the harissa, then season. Heat the oil in a frying pan over a medium heat and slowly color the lamb all over for about 10 mins. Put the lamb on a baking tray and roast for a further 3-5 mins to your liking. Leave to rest for 5 mins, then carve. Divide the smoky auberge between two plates, top with the lamb and spoon over the olive dressing.

Harissa lamb with smoked auberge & black olive dressing (2021)

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