Moroccan Spiced Lamb with Harissa Recipe

Name: Moroccan Spiced Lamb with Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 chewy baguette; Olive oil; Salt and pepper; 1/2 cup harissa paste (can be store bought); 1/4 cup sour cream; 1 lemon, zested and juiced; 2 racks Australian lamb, trimmed; About 3 1/2 tablespoons Moroccan Spice Mix, recipe follows; Julienned dried apricots, for garnish; Chervil sprigs, for garnish; Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.; Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.; Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl. Season with salt and pepper, to taste. If you desire more spice, add more harissa. If more lemo…

Servings: persons

1/2 chewy baguette
Olive oil
Salt and pepper
1/2 cup harissa paste (can be store bought)
1/4 cup sour cream
1 lemon, zested and juiced
2 racks Australian lamb, trimmed
About 3 1/2 tablespoons Moroccan Spice Mix, recipe follows
Julienned dried apricots, for garnish
Chervil sprigs, for garnish
Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl. Season with salt and pepper, to taste. If you desire more spice, add more harissa. If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.

1
Preheat the oven to 350 degrees F.
2
Coat lamb racks generously with the spice mix, salt, and pepper.
3
Be cautious with the pepper since there is pepper in the spice mix.
4
There should be an even coat of spices around the lamb.
5
Heat a couple tablespoons olive oil in a very large skillet over high heat.
6
When oil is hot, add lamb racks and sear over high heat to form a crust on both sides.
7
Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare.
8
Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
9
Assembly:
10
Slice the lamb into 1/4-inch thick slices as close to the bone as possible.
11
Place a piece of lamb on top of a baguette slice.
12
Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil.
13
For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
14
1 tablespoon cumin seeds
15
1 tablespoon cardamom seeds
16
1 tablespoon coriander seeds
17
1 tablespoon paprika
18
1/2 tablespoon black peppercorns
19
1 cinnamon stick
20
1/2 tablespoon ground nutmeg
21
1/2 tablespoon whole cloves
22
In a shallow saute pan, toast all of the spices over a medium heat.
23
Allow to cool and then grind in a coffee grinder to a fine powder.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 chewy baguette, Olive oil, Salt and pepper, 1/2 cup harissa paste (can be store bought), and more.

Yes, Moroccan Spiced Lamb with Harissa falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Moroccan Spiced Lamb with Harissa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions