Moroccan lamb with harissa-spiced couscous and chickpea salsa

  • Main
  • medium
  • 6
  • 3 hours 40 minutes, plus 24 hours chilling



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Lamb rump

Moroccan lamb marinade


Harissa-spiced cous cous

Chickpea salsa

Confit tomatoes

Start by making the marinade. Roast the coriander and cumin seeds in a frying pan, being careful not to burn
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
Rub on enough of the paste to cover the lamb steaks, cover and marinate in the refrigerator for at least 24 hours
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
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
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
In a saucepan, bring the tomato juice and chicken stock to the boil and season to taste with salt and pepper
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
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
Mix all of the chickpea salsa ingredients together in a bowl and season to taste with salt and pepper
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 caramelised. 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
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