1938

Harissa lamb with fennel, tomato and herb parcels

  • serves 8
  • Easy

A great dish to feed a crowd, this lamb is best marinated overnight then grilled on the BBQ. The flavours of fennel, tomatoes and lemon go well with the meat.

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Ingredients

  • lamb neck 6 fillets about 1kg
  • natural yoghurt 200ml
  • harissa 6 tbsp, plus extra to serve
  • rosemary 6 stems

parcels

  • fennel 2 large bulbs, cut into wedges
  • tomatoes 2 large, quartered
  • lemon 1, halved
  • oregano or sage 1 handful
  • butter 50g

Method

  • Step 1

    Score the lamb necks a in a criss-cross pattern. Mix the yoghurt and the harissa and rub all over the lamb. Put the meat in a large dish with the rosemary and leave overnight, or for at least 1 hour.

  • Step 2

    To make the veg parcels, take 2 large pieces of foil. Divide the fennel and tomato between them, squeeze a lemon half over each, then drop it on top of the veg. Sprinkle with the oregano and season well. Add half the butter to each and fold up to make 2 parcels. Barbecue for 20-30 minutes or until the fennel is tender.

  • Step 3

    To cook the lamb, barbecue over glowing coals, or on a hot griddle (chargrill) for 7 minutes, turn over and cook for another 7 minutes. Rest under foil for 10 minutes. Slice and serve with the veg and more harissa on the side.

Nutritional Information

  • Kcals 388
  • Carbs 5g
  • Protein 25.7g
  • Fat 26.6g
  • Salt 0.55g
  • Fibre 1.6g
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