A real Moroccan treat! So versatile with its hot, but fresh chilli and mint flavor. It's excellent as a rub on a lamb. If you are looking for Harissa paste, then look no further. Simply add oil to achieve the desired consistency. The great thing about having a powder to make the paste is you can make as little or as much as you need. Also, the dry spice will keep for much longer than the ready-made pastes. Try as a rub on meats, add to cous cous or pasta, use to stir fry some veg; it's great in soups and stews; add to cold meats with a little oil for a great sandwich; it's great on roasted spuds and it also will make a great dip if you put it in Greek yogurt.
Hot & Spicy Harissa Lamb
You will need:
Some top-quality lamb chops from your friendly local butcher
A glug of Olive Oil
1 Tablespoon of Nature Kitchen Harissa
Pre-heat your oven to 220° (Gas Mark 7)
Mix your Harissa with a glug of olive oil to make a paste.
Massage the paste into the Lamb chops (add more Harissa if you like it spicy!!)
Sear the chops in a smoking hot, heavy-based pan for 4 minutes on either side until they're crispy and browned.
Pop them into the oven for around 8 minutes (more or less time depending on how you like it!)
Serve with stuffed peppers and melted, oozing goat's cheese...yummy, food heaven!!
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