Moroccan Spiced Lamb With Harissa
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
47
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
1
Salt1 cup
Sour Cream3.5 tbsps
Spice Mix (moroccan, recipe follows)1 tbsp
Cumin Seed1 tbsp
Cardamom Seed1 tbsp
Coriander Seed1 tbsp
Paprika1 tbsp
Black Peppercorn1 tbsp
Ground Nutmeg1 tbsp
Whole ClovesDirections:
1
Preheat a grill or grill pan
2
Alternatively, preheat the oven to 350 degrees F
3
Slice the bread into 1/4-inch thick slices
4
Brush with olive oil, season with salt and pepper, and lightly grill on 1 side
5
Cool and store in a sealed container until ready to use
6
Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl
7
If more lemon is necessary, add the rest of the zest and or juice
8
Put into a squeeze bottle for easy assembly
9
Preheat the oven to 350 degrees F
10
Coat lamb racks generously with the spice mix, salt, and pepper
11
Be cautious with the pepper since there is pepper in the spice mix
12
There should be an even coat of spices around the lamb
13
Heat a couple tablespoons olive oil in a very large skillet over high heat
14
When oil is hot, add lamb racks and sear over high heat to form a crust on both sides
15
Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare
16
Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing
17
Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible
18
Place a piece of lamb on top of a baguette slice
19
Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil
20
For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil
21
In a shallow saute pan, toast all of the spices over a medium heat
22
Allow to cool and then grind in a coffee grinder to a fine powder