Harissa Lamb Skillet Lasagna Recipes

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PAN-FRIED LAMB CHOPS WITH HARISSA



Pan-Fried Lamb Chops with Harissa image

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 30

2 red bell peppers
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon caraway seeds
1 garlic cloves
2 small fresh red chiles, chopped
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Bulgur Wheat Salad, recipe follows
Extra-virgin olive oil
6 double lamb chops, frenched
Kosher salt and freshly ground black pepper
Cilantro
2 1/2 cups boiling water
1 cup medium-grind bulgur wheat
1/2 lemon, juiced
Kosher salt
1 cup dried figs
1 tablespoon honey
1 teaspoon lemon juice
1/4 cup hot water
1/2 cup smoked almonds
1/2 cup chopped green onions
1/2 cup chopped cilantro leaves
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
Ground black pepper
Lemon juice, if needed

Steps:

  • Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers.
  • Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder. Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree.
  • Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare. Serve the chops with the harissa and the Bulgur Wheat Salad. Garnish with cilantro.
  • Toast bulgur in dry pan over medium-low heat for 5 minutes and add in the juice of 1/2 lemon. In medium bowl, pour the boiling water over the bulgur. Stir in 1/2 teaspoon salt. Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, about 15 to 20 minutes. In small bowl, combine figs, honey, 1 teaspoon lemon juice and 1/4 cup hot water and cover with plastic wrap. Allow to sit for 10 to 20 minutes.
  • Fluff bulgur and stir strained figs and almonds. Add chopped scallions, cilantro, parsley, mint and olive oil. Season with salt, pepper and lemon juice, to taste. Stir to combine.

HUNT'S® 'CLASSIC' SKILLET LASAGNA



Hunt's® 'Classic' Skillet Lasagna image

An easy lasagna recipe made in a skillet with bowtie pasta, Italian sausage, tomatoes and three kinds of cheese.

Provided by Hunt's

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 40m

Yield 6

Number Of Ingredients 10

8 ounces dry bowtie (farfalle) pasta, uncooked
1 cup part-skim ricotta cheese
⅓ cup Kraft® Grated Parmesan Cheese
2 tablespoons water
¼ teaspoon ground black pepper
12 ounces Italian pork sausage
⅓ cup chopped yellow onion
2 (14.5 ounce) cans Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 (6 ounce) can Hunt's® Tomato Paste
1 ½ cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook pasta according to package directions, omitting salt. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
  • Heat large skillet over medium-high heat. Add sausage and onion; cook 3 to 5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain. Add undrained tomatoes, tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
  • Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese. Reduce heat to low; cover and cook 2 to 3 minutes or until ricotta mixture is hot and mozzarella cheese melts.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 42.5 g, Cholesterol 45.6 mg, Fat 17.6 g, Fiber 4.3 g, Protein 23.5 g, SaturatedFat 7.8 g, Sodium 1415.2 mg, Sugar 11.4 g

SLOW-COOKED HARISSA LAMB



Slow-cooked harissa lamb image

Try this slow cooked harissa lamb as an alternative roast. We love the texture - it's half-roasted and half-pulled, fork-tender but still easy to carve

Provided by Tom Kerridge

Categories     Dinner

Time 5h30m

Number Of Ingredients 12

2kg whole leg of lamb on the bone
10 red onions, cut in half
300ml chicken stock
4 tbsp chopped coriander
20 dried chillies
6 garlic cloves, grated
100ml olive oil
2 tsp ground coriander
2 tsp ground cumin
2 tsp caraway seeds
2 tsp smoked paprika
2 tbsp red wine vinegar

Steps:

  • If you're making the harissa, tip the dried chillies into a heatproof bowl and pour over just enough boiled water from the kettle to cover. Cover the bowl and leave to cool. Once cool enough to handle, drain the chillies, reserving the water. Remove any stalks and pat dry with kitchen paper. Tip the chillies into a food processor with the garlic, 1 tsp salt, the olive oil, spices and vinegar, and blitz to a purée. If needed, add a little of the reserved water to loosen. Will keep, chilled, for up to a month.
  • Make 15 cuts, about 3-5cm long, all over the lamb. Reserve 1 tbsp of the harissa paste, then rub the rest all over the lamb and into the cuts. Scatter the onions into a large roasting tin and sit the lamb on top. Leave at room temperature for 1 hr, or cover and chill overnight.
  • Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender. Lift the lamb out onto a large board or serving plate. If the tin is flameproof, pour in the stock; if not, tip the contents of the tin into a saucepan first. Bring to the boil, scrape up any browned bits using a wooden spoon, and cook until the liquid is reduced by about a third - it should be a thick, rich onion gravy. Stir in the reserved harissa and the chopped coriander. Serve the lamb with the onion gravy.

Nutrition Facts : Calories 716 calories, Fat 43 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 53 grams protein, Sodium 1.4 milligram of sodium

LAMB, HARISSA AND ALMOND SAUSAGE ROLLS



Lamb, Harissa and Almond Sausage Rolls image

In this sassy twist on a classic sausage roll, the Australian chef Paul Allam of Bourke Street Bakery riffs on North African flavors to create something fragrant, rich and generously spiced. Harissa pastes can vary widely in heat content; Mr. Allam uses a moderately hot homemade paste in his recipe. If your harissa is especially potent, consider using half the amount called for here.

Provided by Melissa Clark

Categories     main course

Time 1h30m

Yield 4 sausage rolls

Number Of Ingredients 13

1/4 cup whole blanched almonds
1 tablespoon extra-virgin olive oil
1 small yellow, red or white onion, diced
1/3 cup diced roasted red peppers (from a jar, or roasted over the flames of a gas stove)
1 tablespoon harissa paste
1 1/2 teaspoon kosher salt
1 pound ground lamb (or beef, dark meat turkey or plant-based meat)
1/4 cup uncooked couscous
1/3 cup currants
1/2 teaspoon freshly ground black pepper
1 (14- to 16-ounce) package frozen puff pastry, thawed but still cold
1 egg, beaten, for egg wash
Poppy seeds, for sprinkling (optional)

Steps:

  • Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
  • Place almonds on baking sheet and roast until lightly golden, about 5 minutes. Pour almonds onto a cutting board to cool slightly. (Reserve baking sheet and parchment.) Coarsely chop almonds and place in large mixing bowl. Lower oven temperature to 375 degrees.
  • In a large skillet, heat olive oil over medium. Add onion and sauté until tender, about 5 minutes. Add roasted red peppers, harissa and ¼ teaspoon salt and cook for another 2 minutes. Transfer onion mixture to the bowl with the almonds and let cool.
  • Add ground lamb, couscous, currants, pepper and the remaining salt to almonds. Using your hands, mix thoroughly until well combined.
  • Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the lamb mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
  • Lightly brush the top of each roll with egg wash and sprinkle with poppy seeds, if using. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

QUICK AND EASY SKILLET LASAGNA



Quick and Easy Skillet Lasagna image

Seriously scrumptious, seriously easy! Throw this together in no time on any busy day and enjoy the comfort of lasagna without the extra work. Customize to your heart's desire!

Provided by SANDST

Categories     Meat Lasagna

Time 45m

Yield 6

Number Of Ingredients 6

1 pound ground beef
1 (24 ounce) jar marinara sauce or meatless spaghetti sauce
8 lasagna noodles
½ cup ricotta cheese
2 ounces shredded mozzarella cheese, or more to taste
2 ounces grated Parmesan cheese, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Add ground beef and cook until brown and crumbly, 5 to 8 minutes. Drain grease from skillet.
  • Pour in 1/2 of the pasta sauce and mix with browned ground beef. Break up lasagna noodles into 4 or 5 pieces each and set on top of the ground beef-sauce mixture. Add the remaining pasta sauce on top of the noodles and stir. Cover and simmer over medium-low heat until noodles are soft, about 25 minutes.
  • Add ricotta cheese to the skillet and stir until melted. Sprinkle mozzarella cheese and Parmesan cheese on top; cover and let sit until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 452.8 calories, Carbohydrate 40.3 g, Cholesterol 67.9 mg, Fat 20.4 g, Fiber 4 g, Protein 26.3 g, SaturatedFat 8.8 g, Sodium 718.9 mg, Sugar 11.2 g

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