Lamb Quick

Matt Moran's harissa lamb with quick rice salad and sumac onions

Name: Harissa lamb salad recipes
Yield: 4
Ingredients: 1-2 tbs harissa paste (according to taste); 100ml olive oil; Juice of 1 lemon, plus 1 extra cut into wedges to serve; 12 lamb cutlets, Frenched; 1 red onion, thinly sliced (we used a mandolin); 2 tbs red wine vinegar; 2 tsp sumac; 250g packet cooked brown and red rice; 2 eggplants, cut into 5mm-thick pieces; 1 punnet (200g) grape tomatoes, halved; 1 cup frozen baby peas, thawed; 1 cup each loosely packed flat-leaf parsley & mint, roughly chopped

1 rating

https://healthimprovements.info/recipes/harissa-lamb-salad-recipes/oqjj9sjd — Harissa lamb with quick rice salad and sumac onions

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 13, 2019

This harissa lamb salad was made for long lunches.

1-2 tbs harissa paste (according to taste)
100ml olive oil
Juice of 1 lemon, plus 1 extra cut into wedges to serve
12 lamb cutlets, Frenched
1 red onion, thinly sliced (we used a mandolin)
2 tbs red wine vinegar
2 tsp sumac
250g packet cooked brown and red rice
2 eggplants, cut into 5mm-thick pieces
1 punnet (200g) grape tomatoes, halved
1 cup frozen baby peas, thawed
1 cup each loosely packed flat-leaf parsley & mint, roughly chopped

Method

1.

Place harissa, 2 tbs oil and half the lemon juice in a large bowl, season, add cutlets, toss to coat and marinate for 20 minutes (or longer if time allows).
2.

Meanwhile, combine onion, vinegar and sumac in a small bowl with 1 tsp salt flakes and set aside to lightly pickle.
3.

Heat the rice according to packet instructions and set aside to cool slightly
4.

Heat barbecue or a grill pan to high. Lightly brush both sides of eggplant slices with 1 tbs oil and season. Grill for 2 minutes each side or until tender and charred.
5.

Remove from heat, cool briefly, then place in a bowl with rice, tomato, peas and herbs.
6.

Grill cutlets for 3 minutes either side for medium rare or until cooked to your liking. Rest loosely covered with foil.
7.

When ready to serve, add vinegar from onion and remaining 2 tbs olive oil to rice and eggplant mixture, season and toss to combine. Place on a platter with lamb cutlets and scatter with reserved onion.