3 Comments to 'Harissa Lamb, Tabbouleh and Tzatziki'
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Harissa Lamb, Tabbouleh and Tzatziki
Posted By Kerri
I’m not sure where the inspiration for this came from but last night’s Masterchef contestants worked in the kitchen of a Middle-Eastern restaurant so it may have been that.
I marinated the lamb pieces (from two leg steaks) in harissa for about an hour before assembling them on skewers and grilling them for about three minutes either side.
We served the lamb with tabbouleh and tzatziki which I forgot to take a picture of. The tzatziki was just Greek yogurt, lemon juice, garlic, grated cucumber and mint. The tabbouleh was just our usual recipe.
It was a good dish, the heat of the harissa was well balanced by the coolness of the tzatziki and the tabbouleh added another level of freshness. I think the lamb would work well barbecued so the outside could char slightly.
Feb 5th, 2008
This looks delicious and making crave for BBQ weather. Everytime I see this plate you’ve presented it on I think you’ve done some cheffy (?sp) sauce dots on the plate, then I realise it is the design on the plate. *blush*
Hehe, I often think that too when I look back at old pictures!
I made almost exactly the same dish a couple of times in the summer. I didn’t have anywhere to put a barbeque but I tried to emulate that kind of flavour by cooking the skewers on a griddle rather than under the grill. It wan’t quite the same obviously because the smoky flavour from the barbeque wasn’t there but I did manage to get some of that nice charred flavour.