Name: Harissa Grilled Lamb with Grilled Vegetable Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 bone-in leg of lamb steaks, each about 11 oz (300 g) and ½ inch (1.5 cm) thick; 1 tbsp (15 ml) olive oil; 2 tsp (10 ml) harissa; 1 tsp ground coriander; 2 zucchini, cut into 1/2-inch (1 cm) rounds; 1 large fennel bulb, cut into 1/2-inch (1 cm) slices; 1 large onion, cut into 1/2-inch (1 cm) rounds; 1/2 lb (225 g) white mushrooms; 1/4 cup (60 ml) olive oil; 2 tbsp (30 ml) red wine vinegar; 1 tsp (5 ml) harissa; 3 cups (75 g) arugula; 1/4 cup (60 ml) store-bought antipasto (mixed marinated vegetables), drained

Preparation

Harissa Lamb
- On a plate, cover the lamb with the oil, harissa and coriander. Season with salt and pepper. Let marinate for 10 minutes.
Salad
- Preheat the grill, setting the burners to high. Oil the grate.
- On a large baking sheet, coat the zucchini, fennel, onion and mushrooms in 2 tbsp (30 ml) of the oil. Grill the vegetables on each side just until tender. Season with salt and pepper. Set aside on the baking sheet.
- Grill the lamb for 4 minutes on each side for rare or until the desired doneness. Set aside on a plate. Let rest for 5 minutes. On a work surface, slice the meat and remove the bones.
- In a bowl, whisk the remaining oil with the vinegar and harissa. Season with salt.
- On a serving platter, combine the grilled vegetables with the arugula. Top with the antipasto. Drizzle with the harissa dressing. Serve the lamb with the salad.

Harissa Grilled Lamb with Grilled Vegetable Salad

Categories

Ingredients

Harissa Lamb

Salad

Preparation

Harissa Lamb

Salad

Personal Note

To help you with this recipe

The Rock Reversible Grill/Griddle