HARISSA LAMB ROAST WITH CARAMELISED CARROTS
Preparation time 15 mins
Cooking time 40 mins
3 x 400g mini lamb round roasts (ask your butcher to roll and tie these for you) Sea-salt flakes and freshly ground
black pepper, to season
2 Tbsp harissa paste
2 tsp fennel seeds
3 Tbsp extra virgin olive
oil, plus extra 4 Tbsp
3 bunches Dutch carrots, trimmed,
peeled, green fronds reserved 1 Tbsp honey
½ red onion, very thinly sliced 2 Tbsp currants
2 x 400g can cannellini
2 Tbsp lemon juice
½ clove garlic, finely grated
2 small radishes, shaved
¼ cup tarragon leaves, to garnish
STEP 1 Preheat oven to
180°C fan-forced (200°C conventional). Season lamb.
STEP 2 Combine harissa, fennel seeds and 1 Tbsp of the oil in a small bowl. Brush ½ of the harissa mixture over lamb to lightly coat. Heat 1 Tbsp of the remaining oil in a large frying pan over a medium-high heat. Cook lamb, turning, for 10 minutes or until browned all over. (Lamb will not be cooked through.) STEP 3 Meanwhile, arrange carrots in a roasting pan, drizzle with honey, remaining harissa mixture and remaining 1 Tbsp of oil. Toss to coat and season.
STEP 4 Transfer browned lamb on top of carrots. Roast for 25 minutes or until lamb is medium-rare or cooked to your liking, and carrots are just tender.
STEP 5 Remove lamb from pan and transfer to a plate. Cover loosely with foil and set aside for 10 minutes to rest. Meanwhile, scatter carrots with onion and currants, and return to oven for 5 minutes.
STEP 6 Put beans, lemon juice, garlic and extra 4 Tbsp oil in a food processor and process until smooth. Transfer mixture to a small saucepan and stir over a low heat until warm. Season.
STEP 7 Slice lamb. Spoon puree onto plates, top with carrots mixture and lamb, then drizzle with pan juices. Scatter with radish, tarragon and reserved carrot fronds.
Harissa lamb roast
Roast chicken satay