Entertain at home: Harissa leg of lamb chops
Harissa and lamb are a match made in heaven and what better way to cook the lamb than on the braai? Enjoy with a glass of Leopard’s Leap Cabernet Sauvignon.
Serves 4
You’ll need: 4 x 225g leg of lamb chops; 2 red peppers; ½ tsp coriander seeds; ½ tsp cumin seeds; ½ tsp caraway seeds; 1,5 Tbsp olive oil; 90g red onion, roughly chopped; 3 garlic cloves, roughly chopped; 3 red chillies, deseeded and roughly chopped; ½ Tbsp tomato paste; juice and zest of two lemons; ½ tsp sea salt; ½ tsp freshly cracked black pepper
How to:
To make the Harissa:
Place the red peppers under a very hot grill until blackened on the outside and completely soft, turning occasionally. It will take about 20 minutes.
Transfer the peppers to a bowl, cover with plastic wrap and allow to cool.
Peel the peppers and discard the skin and seeds.
Heat a dry frying pan over low heat and lightly toast the coriander, cumin and caraway seeds until fragrant.
Grind them into a powder using a pestle and use a mortar.
Heat the olive oil in a frying pan and fry the red onion, garlic and chillies over medium heat until they reach a dark caramelized colour, about 10 minutes.
Blitz all the ingredients in a food processor for a smooth marinade. Add more olive oil if needed.
Marinade the chops with the harissa, olive oil and freshly cracked black pepper.
Light the braai and wait until the coals are medium hot.
Braai the chops for 10 – 15 minutes, when you turn season both sides with sea salt.
Remove from the braai and allow to rest for 10 minutes before serving.
Enjoy with lamb’s best friend, Leopard’s Leap Cabernet Sauvignon!
*Recipe & image by Leopard’s Leap.
