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Harissa Lamb With Fennel Tomato And Herb Parcels

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Ingredients
  Lamb neck fillets 6 Kilogram
  Natural yogurt 200 Milliliter
  Harissa 6 Tablespoon
  Rosemary stems 6
  Fennel bulbs 2 Large, cut into wedges
  Tomatoes 2 Large, quartered
  Lemon 1 , halved
  Oregano 1 Cup (16 tbs)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6

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