Harissa Lamb with Fennel Tomato and Herb Parcels Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time40 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupClassic
Ingredients
| Lamb neck 6 fillets, about 1kg | ||
| Natural yoghurt | 200 | |
| Harissa 6 tbsp, plus extra to serve | ||
| Rosemary 6 stems | ||
| PARCELS | ||
| Fennel 2 large bulbs, cut into wedges | ||
| Tomatoes 2 large, quartered | ||
| Lemon 1, halved | ||
| Oregano or sagel handful | ||
| Butter | 50 | |
Directions
GETTING READY
1. Using a sharp tipped knife, score the lamb necks a in a criss-cross pattern.
2. In a large dish, combine the yoghurt and the harissa.
3. Rub marinade over the lamb.
4. Throw in rosemary springs over the lamb.
5. Cover dish and place in refrigerator for at least 1 hour or overnight.
6. Cut 2 large pieces of foil.
7. Heat a barbecue grill.
MAKING
8. Place foil piece on a work surface, shiny side out.
9. Divide fennel and tomato between them
10. Squeeze half a lemon over each, drop peel on top of the vegetable.
11. Sprinkle the oregano and salt.
12. Dollop half the butter on each.
13. Fold and seal to make parcels.
FINALIZING
14. Place parcels on barbecue for 20 to 30 minutes or until the fennel is tender.
15. Barbecue marinated lamb for 7 minutes per side.
16. Then rest under foil for 10 minutes.
SERVING
17. Slice lamb using a steak knife.
18. Open vegetable parcels and heap on to 6 serving plates.
19. Arrange the lamb slices on top and drizzle the juices in the parcels over the lamb
20. Serve with more harissa on the side.
1. Using a sharp tipped knife, score the lamb necks a in a criss-cross pattern.
2. In a large dish, combine the yoghurt and the harissa.
3. Rub marinade over the lamb.
4. Throw in rosemary springs over the lamb.
5. Cover dish and place in refrigerator for at least 1 hour or overnight.
6. Cut 2 large pieces of foil.
7. Heat a barbecue grill.
MAKING
8. Place foil piece on a work surface, shiny side out.
9. Divide fennel and tomato between them
10. Squeeze half a lemon over each, drop peel on top of the vegetable.
11. Sprinkle the oregano and salt.
12. Dollop half the butter on each.
13. Fold and seal to make parcels.
FINALIZING
14. Place parcels on barbecue for 20 to 30 minutes or until the fennel is tender.
15. Barbecue marinated lamb for 7 minutes per side.
16. Then rest under foil for 10 minutes.
SERVING
17. Slice lamb using a steak knife.
18. Open vegetable parcels and heap on to 6 serving plates.
19. Arrange the lamb slices on top and drizzle the juices in the parcels over the lamb
20. Serve with more harissa on the side.
Chef
