Harissa lamb with fennel, tomato and herb parcels
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.
- lamb neck 6 filletsabout 1kg
- 200ml natural yoghurt
- 6 tbsp harissaplus extra to serve
- 6 stems rosemary
parcels
- 2 large bulbs fennelcut into wedges
- 2 large tomatoesquartered
- 1 lemonhalved
- 1 handful oregano or sage
- 50g butter
Nutrition: per serving
- kcal388
- fat26.6g
- saturates0g
- carbs5g
- sugars0g
- fibre1.6g
- protein25.7g
- salt0.55g
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.