Harissa Lamb with Eggplant Recipe

Name: Harissa Lamb with Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tbsp fresh lemon juice; 3 tbsp olive oil; 2 tbsp chopped mint, plus more for garnish; 1 tbsp harissa; 2 lb (900g) boneless loin of lamb; 2 eggplants; 1/2 cup plain Greek-style yogurt; 2 tbsp tahini; 2 garlic cloves, minced; Salt and freshly ground black pepper

Servings: persons

5 tbsp fresh lemon juice
3 tbsp olive oil
2 tbsp chopped mint, plus more for garnish
1 tbsp harissa
2 lb (900g) boneless loin of lamb
2 eggplants
1/2 cup plain Greek-style yogurt
2 tbsp tahini
2 garlic cloves, minced
Salt and freshly ground black pepper

1
Preheat the oven to 425F (220C).
2
Combine 2 tbsp lemon juice, 1 tbsp oil, the mint, and harissa in a zippered plastic bag.
3
Add the lamb and turn to coat.
4
Refrigerate for at least 1 hour and up to 24 hours.
5
Meanwhile, place the eggplants on a baking sheet and prick with a fork several times.
6
Bake for 30 minutes or until the skins have blackened.
7
Let cool until easy to handle.
8
Remove and discard the skins.
9
Drain the eggplant flesh in a colander for 15 minutes.
10
Puree the eggplant, yogurt, remaining 3 tbsp lemon juice, tahini, and garlic in a blender.
11
Season with salt and pepper.
12
Remove the lamb from the marinade.
13
Season with salt.
14
Heat the remaining 2 tbsp olive oil in a large ovenproof frying pan over high heat.
15
Add the lamb and cook, turning occasionally, about 10 minutes, until browned.
16
Transfer to the oven and roast about 10 minutes, until an instant-read thermometer inserted in the center reads 130F (55C) for medium-rare.
17
Transfer to a platter and let stand 10 minutes.
18
Carve the lamb and serve on warmed plates with the puree.
19
Pour the pan juices over, and sprinkle with chopped mint.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tbsp fresh lemon juice, 3 tbsp olive oil, 2 tbsp chopped mint, plus more for garnish, 1 tbsp harissa, and more.

Yes, Harissa Lamb with Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harissa Lamb with Eggplant

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