Harissa Spiced Lamb With Cannellini Beans Recipes

ROASTED LAMB CHOPS WITH HARISSA

Steps:

• For the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge.
• For the harissa: Preheat a grill.
• Place the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY!
• Scrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor.
• Add the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth.
• Add 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and re-season if needed. Store in an airtight container until ready to use.
• To make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking.
• Coat a large saute pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook.
• Top each lamb chop with a spoonful of harissa and serve.

HARISSA SPICED LAMB WITH CANNELLINI BEANS

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside.
• Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2-3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
• Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil.
• Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes. Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.

MOROCCAN SPICED LAMB WITH HARISSA

Steps:

• Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
• Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
• Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
• If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
• Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
• Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
• In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.

HARISSA SPICED LAMB WITH CANNELLINI BEANS

Steps:

• Preheat the oven to 160°C/140°C fan/Gas 3. Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside. Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft. Pour in the wine and boil for 2-3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits. Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil. Cover with a lid and transfer to the oven to cook for 1¼ hours. Stir in the beans and return to the oven to cook for 15 minutes or until the lamb is tender. TIPS There's no need to peel the ginger root if you just trim the ends and then grate it. The skin usually gets left behind, attached to the root, and the pulpy ginger appears on the other side of the grater. If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further.

HARISSA-SPICED LAMB CHOPS

Steps:

• Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.
• Sprinkle chops with salt. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, 7 to 8 minutes total.
• Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 120 to 125°F for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.
• Serve with ground cumin for sprinkling.

LAMB AND WHITE BEAN CHILI

Steps:

• In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

BRETON BRAISED LAMB & HARICOT BEANS

Steps:

• Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
• While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
• Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
• Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.