recipes
Lamb with Harissa, potato salad and fattoush salad
Serves: 4
2017-02-02
Ingredients
For the lamb
- 2 lamb loins
- 2 tsp Harissa paste
- 2 tbsp chopped fresh mint
- 1 tsp Ras el habout
- Juice and zest of 2 lemons
- 2 tbsp extra virgin olive oil (Borges)
Potato salad
- 2 peeled, diced and boiled potatoes
- 1 spoon Greek yogurt (Mevgal)
- 2 spoons mayonnaise
- Chopped parsley
- 1 clove chopped garlic
- Cayenne pepper
Fattoush Salad
- 4 Pita breads
- Olive oil for frying
- 1 small roman lettuce
- 1 small cucumber diced
- 2 tomatoes, diced
- 2 spring onions
- 6 radishes
- Parsley leaves
- 2 tbsp extra virgin olive oil (Borges)
- 1 tsp ground Sumac
- Juice of a lemon
- Ground cinnamon
Method
For the lamb, dilute lightly the harissa paste with the lemon juice and olive oil. Mix in the remaining ingredients. Brush the lamb with the obtained paste and allow marinating. Grill the lamb to the desired temp on both sides; serve sliced. For the potato salad, mix the potatoes with the yogurt, mayonnaise, parsley and garlic. Serve sprinkled with cayenne pepper. Cut 1 of the pita breads and fry gently in olive oil until toasted. Cut the vegetables into neat dice and mix together. In a separate bowl whisk together the olive oil, sumac, lemon juice and cinnamon. Serve the salad with the crunchy pita bread, dress with the obtained dressing. NEIL
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