Recipe: Rose harissa lamb with paprika chickpeas, grilled peppers and yoghurt

Recipe: Rose harissa lamb with paprika chickpeas, grilled peppers and yoghurt

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Made with chillies, spices, rose petals and rose water, The Essential Ingredient Rose Harissa is a fiery and flavourful condiment you’ll find dozens of uses for.

Stir through soups, stews and braises, use as a base for tagines, pilafs and oven bakes, or slather over meat and vegetables before roasting. Harissa also makes a wonderful addition to salad dressings, couscous and dips.

Ingredients (Serves 4)

  • 1x rack of organic lamb (around 800g)
  • 1x jar The Essential Ingredient Rose Harissa
  • 300g Greek yoghurt
  • 1 cup The Essential Ingredient Dried Australian Chickpeas, soaked overnight
  • 2x cloves garlic, finely chopped
  • 1 tbsp La Dalia Hot Smoked Paprika
  • 1x long red chilli, seeds removed, finely sliced
  • 8x whole long green peppers
  • 2 tbsp The Essential Ingredient Extra Virgin Olive Oil
  • Salt, to season
  • Fresh mint, for garnish

Prepare the chickpeas ahead of time by boiling in unsalted water until tender. Drain, rinse and leave to cool.

Preheat oven to 180C. Lightly score the fat of the lamb rack, then slather with around 2 tablespoons of Rose Harissa (or until covered on all sides).

Roast for 50 minutes, or until the internal temperature of the lamb reaches 52 degrees centigrade. Remove from oven and rest, covered with a layer of foil, for at least 15 minutes.

Heat 1 tablespoon olive oil in a frying pan over a medium-high heat. At the garlic, chickpeas, sliced red chilli and paprika and stir (or toss) to combine. Stir regularly until chickpeas are browned. Season with salt flakes, then transfer into a bowl.

Wipe frying pan clean, then heat another tablespoon of oil. Add green peppers and fry until browned and soft. Transfer to a plate. Season with salt flakes.

Pour yoghurt onto a large plate. Add 3 tablespoons of Rose Harissa in three different spots, then use a teaspoon to swirl harissa through the yoghurt. Slice lamb into individual cutlets and lay over the yoghurt. Season with salt flakes and dress with mint leaves.

Serve lamb and yoghurt, chickpeas and fried peppers with a small bowl of Rose Harissa.

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