Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Serves 4 as a starter.
Ingredients
- 1kg lamb shoulder chops
- 1 jar sarafian harissa
- 1 brown onion
- 100ml olive oil
- Sea salt
- 1 nutmeg whole
- 1 tablespoon whole cloves
- 3 cinnamon sticks
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon allspice
- 2 baby cos lettuce
- 1/3 bunch parsley
- 1/3 bunch mint
- 1/3 bunch basil
- 1/3 bunch dill
- 1 lemon
- Lebanese cucumbers
- Pickled chillis
Method:
- Grind spices in a mortar and pestle or spice grinder until fine and place them in a large mixing bowl.
- Grate the onion on a coarse side of cheese grater, then place the pulp into a clean tea towel.
- Wrap the towel up like a wonton then squeeze all the juice into the bowl with spices and add olive oil. Whisk to combine
- Add the lamb and rub marinade into for a few minutes. Leave in fridge overnight uncovered.
- Light a charcoal bbq and remove lamb and harissa from fridge.
- When coals turn white season lamb with salt and cook for 15 minutes turning every 5 minutes then rest for 5 minutes.
- Wash cos leaves and herbs then dry and arrange on a serving plate.
- Slice lamb off the bone into small bite size pieces and place in a serving bowl.
- Squeeze lemon and a little extra sea salt all over lamb
- Take a cos leaf, add a tablespoon of lamb, a teaspoon of harissa and some fresh herbs then wrap up and eat.
