← Back to Search Results
roasting Moroccan
Harissa Lamb with Eggplant

Photo by:
Comments: 0
 

Recipe

Harissa, the fiery Moroccan spice paste, is available at specialty food shops. Use lamb chops, if you prefer.

Yield: 6 servings
Prep time: 15 Mins, Plus Marinating
Cooking time: 50 Mins

Ingredients

  • 5 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • 2 tbsp chopped mint, plus more for garnish
  • 1 tbsp harissa
  • 2 lb (900g) boneless loin of lamb
  • 2 eggplants
  • ½ cup plain Greek-style yogurt
  • 2 tbsp tahini
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper

Directions

1. Preheat the oven to 425°F (220°C). Combine 2 tbsp lemon juice, 1 tbsp oil, the mint, and harissa in a zippered plastic bag. Add the lamb and turn to coat. Refrigerate for at least 1 hour and up to 24 hours.

2. Meanwhile, place the eggplants on a baking sheet and prick with a fork several times. Bake for 30 minutes or until the skins have blackened. Let cool until easy to handle. Remove and discard the skins. Drain the eggplant flesh in a colander for 15 minutes. Purèe the eggplant, yogurt, remaining 3 tbsp lemon juice, tahini, and garlic in a blender. Season with salt and pepper.

3. Remove the lamb from the marinade. Season with salt. Heat the remaining 2 tbsp olive oil in a large ovenproof frying pan over high heat. Add the lamb and cook, turning occasionally, about 10 minutes, until browned. Transfer to the oven and roast about 10 minutes, until an instant-read thermometer inserted in the center reads 130°F (55°C) for medium-rare. Transfer to a platter and let stand 10 minutes.

4. Carve the lamb and serve on warmed plates with the purèe. Pour the pan juices over, and sprinkle with chopped mint.

Notes

Prepare ahead:

Store the eggplant sauce and marinate the lamb in the refrigerator for up to 1 day. Bring the sauce to room temperature before serving.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

563kcal (28%)
88mg (9%)
12mg (19%)
11mcg RAE (0%)
774mg
64mg
29g
5g
6g
12g
111mg (37%)
460mg (19%)
17g (84%)
45g (69%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
raos-cookbook Rao's Cookbook
by Frank Pellegrino
mom-a-licious Mom-a-Licious
by Domenica Catelli
lidias-italy Lidia's Italy
by Lidia Bastianich
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cook-with-jamie Cook with Jamie
by Jamie Oliver
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?