Ottolenghi is changing the home cooking world. Each book is packed with beautiful and simple recipes.
So here you have an Ottolenghi-inspired dish. Harissa marinated lamb cutlets with a refreshing fennel salad.
Thank you "Social Hills" & "Essential Ingredient Surry Hills" for the opportunity and "Botanical Content" for the filming.
HARISSA RECIPE
INGREDIENTS (makes a small jar)
4 large dried New Mexico chillies
2 large dried ancho chillies
6 dried chile de árbol chillies
1 red capsicum, roasted, deseeded and skin removed
1 tsp cumin seeds
1 tsp caraway seeds
2 garlic cloves
3 tsp sherry vinegar
4 tbsp olive oil
Salt
METHOD
In a bowl place the dried chillies and cover them with boiling water.
Set aside for 30 minutes or until rehydrated, then remove the stalks and seeds and place them in the food processor bowl alongside with the roasted capsicum.
Meanwhile, toast the cumin and caraway seeds till fragrant.
Once fragrant transfer them in a mortar and pestle and crushed them until all the seeds are grounded.
Add the ground seeds, garlic, vinegar, oil and a pinch of salt, into the food processor bowl and blitz to a smooth paste.
Transfer to a clean jar and refrigerate.
NOTE: Adding a drizzle of extra virgin olive oil on top will help seal it well and last a little longer. It typically will last 2-3 week in the fridge.
LAMB CUTLES RECIPE
INGREDIENTS (serve 4 ppl)
8 lamb cutlets
2 tbsp harissa paste
2 garlic cloves
1 sprig of rosemary
Salt
METHOD
In a bowl combine the harissa, garlic and rosemary.
Add the lamb cutlets and turn them to coat. Marinate them at room temperature for 1 hour (or in the fridge overnight, but remember to bring them up to room temperature before grilling them).
Preheat a grill plate (or a BBQ) to medium heat.
Season both sides of the cutlets with salt and grill them until your desired doneness (about 6-8 minutes for medium-rare, flipping them once).
Let them rest for 5 minutes wrapped in foil, then serve.
Davide