Harissa lamb with fennel, tomato and herb parcels

Name: Harissa lamb with fennel, tomato and herb parcels
Total time: 1 h 20 min
Ingredients: , about 1kg; 200ml; 6 tbsp, plus extra to serve; 6 stems; fennel 2 large bulbs, cut into wedges; tomatoes 2 large, quartered; lemon 1, halved; oregano or sage 1 handful; butter 50g

1 hour 20 minutes + marinating
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.

December 19, 2014 at 2:31 pm

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.