Moroccan Lamb with Harissa-spiced Couscous and Chickpea Salsa (lamb rump)
This is a wonderfully spicy and aromatic way to serve British lamb. Lamb rumps are most often turned into chump chops so you may have to order them from your butcher. You'll need to start this dish a day ahead to marinate the meat and slow cook the tomatoes.
Prep Time
• Prep and cook time: 3 hours & 40 minutes (Plus 24 hours chilling)
• Yield: Serves 6-8
Ingredients
Lamb Rump:
• 75ml of oil
• 2 lamb rump steaks
• 125ml of white wine
Moroccan Lamb Marinade:
• 50g of garlic
• 1 lemon, zested
• 1 orange, zested
• 150ml of olive oil
• 1 pinch of saffron
• 1 tsp cumin seeds
• 1 tsp juniper berries
• 1 tsp coriander seeds
• 1/2 tbsps of rosemary
• 1 tsp black peppercorns
• 1 tbsp of coriander stalks
Harissa:
• olive oil
• 15 red chillies
• 1/2 tbsp of salt
• 1 pinch of saffron
• 160g of tomato purée
• 1 tsp cayenne pepper
• 1/2 tsp ground coriander
• 7 red peppers, deseeded and cut into quarters
Harissa-Spiced Cous Cous:
• salt
• black pepper
• 1 tbsp of olive oil
• 160g of couscous
• 120ml of tomato juice
• 120ml of chicken stock
• 1 tbsp of courgette, diced
• 1 tbsp of coriander, chopped
Chickpea Salsa:
• salt
• black pepper
• 1 lemon, juiced
• 1 pinch of sugar
• 2 tbsps of olive oil
• 1/2 garlic clove, finely sliced
• 1 tsp red chillies, finely diced
• 1 bunch of coriander, finely sliced
• 240g of cooked chickpeas, peeled
Confit Tomatoes:
• salt
• black pepper
• 100ml of extra virgin olive oil
• 500g of cherry tomatoes on the vine
Method
- Start by making the marinade. Roast the coriander and cumin seeds in a frying pan, being careful not to burn.
• 1 tsp coriander seeds
• 1 tsp cumin seeds - Put all of the marinade ingredients in a food processor and blend to a smooth paste, scraping the sides of the bowl as you go.
• 50g of garlic
• 150ml of olive oil
• 1 pinch of saffron
• 1 lemon, zest only
• 1 orange, zest only
• 1 tsp juniper berries
• 1/2 tbsp of rosemary
• 1 tsp black peppercorns
• 1 tbsp of coriander stalks - Rub on enough of the paste to cover the lamb steaks, cover and marinate in the refrigerator for at least 24 hours.
• 2 lamb rump steaks, approx. 240g each - Preheat the oven to 60ºC/Gas pilot light
- Next, make the tomato confit. In small batches, blanch the tomatoes in boiling salted water for 10 seconds and refresh in a bowl of iced water. Remove the skins and arrange evenly on a non-stick baking tray.
• salt
• 500g of cherry tomatoes on the vine - Drizzle with the olive oil, season with salt and pepper and put in the oven overnight, or until the tomatoes have reduced in volume by half.
• salt
• black pepper
• 100ml of extra virgin olive oil - Allow to cool, then place in a sealed container in the fridge until ready to serve.
- Make the harissa by laying the pepper quarters skin-side up on a baking tray and lightly brushing with olive oil. Place under a hot grill until the skin has slightly blackened but is not burnt.
• 7 red peppers, stalks removed, deseeded and cut into quarters
• olive oil - Cover with cling film and leave for an hour. Peel off the pepper skins and discard.
- Place the peppers in a food processor with the rest of the harissa ingredients and blend to a smooth paste
• 15 red chillies
• 1/2 tbsp of salt
• 1 pinch of saffron
• 160g of tomato purée
• 1 tsp cayenne pepper
• 1/2 tsp ground coriander - In a saucepan, bring the tomato juice and chicken stock to the boil and season to taste with salt and pepper.
• salt
• black pepper
• 120ml of tomato juice
• 120ml of chicken stock - Place the cous cous in a large bowl and pour over the seasoned boiling stock. Quickly cover with cling film and leave to steam for 2-3 minutes.
• 160g of couscous - Stir the cous cous with a fork to separate the individual grains, then cover again and leave for a further 4 minutes until all the liquid has been absorbed. Fluff up the cous cous with a fork.
- Heat the oil in a frying pan and lightly fry the courgette for 2-3 minutes until tender. Transfer to a plate to cool. Stir the courgette into the cous cous, along with the harissa and coriander. Season to taste with salt and pepper.
• salt
• black pepper
• 1 tbsp of olive oil
• 1 tbsp of coriander
• 1 tbsp of courgette, diced - Mix all of the chickpea salsa ingredients together in a bowl and season to taste with salt and pepper
• salt
• black pepper
• 1 lemon, juiced
• 1 pinch of sugar
• 2 tbsps of olive oil
• 1/2 garlic clove, finely sliced
• 1 tsp red chillies, finely diced
• 1 bunch of coriander, finely sliced
• 240g of cooked chickpeas, peeled - Preheat the oven to 190ºC/Gas mark 5 and scrape off the excess marinade from the lamb rumps.
- Heat the oil in an ovenproof frying pan and fry the lamb rump for 2-3 minutes on each side until the meat is evenly caramelized. Put into the oven and cook for 8-9 minutes (for medium rare), or until cooked to your liking, turning twice during cooking.
• 75ml of oil - Remove from the oven and rest on plates for 10 minutes. Slice thickly just before serving.
- Discard the excess oil and return the pan to the heat. Deglaze with white wine and cook over a high heat until the liquid has reduced to a sauce consistency.
• 125ml of white wine - To serve, pile the cous cous onto plates and arrange the lamb slices on top. Spoon the chickpea salsa and confit tomatoes around and drizzle with the white wine sauce.
This great family recipe is thanks to Great British Chefs Recipes at https://www.greatbritishchefs.com/recipes/moroccan-lamb-harissa-spiced-couscous
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