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.
