Harissa lamb with smoked aubergine & black olive dressing
By Tom Kerridge
Perfectly spiced lamb with a smoky, seasonal aubergine and a tasty tapenade
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Prep:20 mins
Cook:1 hrs
plus at least 3 hrs marinating - Serves 2
- More effort
Nutrition per serving
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kcal 756
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fat 55g
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saturates 7g
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carbs 14g
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sugars 8g
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fibre 4g
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protein 47g
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salt 1.6g
Ingredients
- 2 x 250g lamb rumps
- 1 tbsp olive oil
- 4 red chillies (medium heat)
- 10 garlic cloves
- 2 tbsp olive oil
- 50g pitted black olives
- 2 anchovies
- 6 basil leaves
- 2 tbsp extra virgin olive oil
- 2 aubergines
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp double cream
- juice 1 lemon
Method
To make the harissa, put the chillies, garlic, oil and 1 tsp salt in a spice blender and blitz. Scrape the paste into a mixing bowl, then add the lamb and rub all over. Cover and put in the fridge for at least 3 hrs.
Heat oven to 220C/200C fan/gas 7. To make the black olive dressing, crush the olives, anchovies and basil to a coarse paste using a pestle and mortar, then mix in the oil.
Put the aubergines on a baking tray and roast for 35-40 mins until collapsed and burnt on the outside. Carefully scoop out the soft flesh and discard the skin, then chop to the consistency of a rough purée. Heat the oil in a saucepan over a medium-high heat and add the spices and aubergine. Fry for 1 min or so until the spices start to colour the aubergine. Add the cream, turn the heat to low and leave to gently warm while you cook the lamb. Just before serving, season with salt and the lemon juice.
Reduce oven to 200C/180C fan/ gas 6. Remove the lamb from the harissa, then season. Heat the oil in a frying pan over a medium heat and slowly colour the lamb all over for about 10 mins. Put the lamb on a baking tray and roast for a further 3-5 mins to your liking. Leave to rest for 5 mins, then carve. Divide the smoky aubergine between two plates, top with the lamb and spoon over the olive dressing.
