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Donal Skehan
Orange Harissa BBQ Lamb with Charred Greens | DonalSkehan.com, Really impressive and simple main for your summer BBQ party!
  • main-meals

Orange Harissa BBQ Lamb with Charred Greens

May 29
Summer lamb is an ideal BBQ meat, the coals provide a smokey contrast to the sweet meat. Both shoulder or leg of lamb deboned and butterflied work well here and are often overlooked for this seasons cooking. To balance the heat and sweetness of the lamb, grill radicchio and endive to accompany. In the absence of both bitter leaves which both barbeque beautifully, use baby gem or romaine lettuce heads, split in half.
  • serves Serves 6
  • time 90 mins

Method

  1. 1. Whisk together the ingredients for the orange harissa sauce and set aside.
  2. 2. Heat a BBQ to a high heat.
  3. 3. Using a small sharp knife poke holes all over the flesh of the lamb. Add 3 tbsp of the orange harissa paste to the olive oil, garlic, rosemary and a generous seasoning of salt and pepper- whisk until combined.
  4. 4. Massage the lamb with the marinade and allow to marinate for at least 30 minutes or covered in the fridge overnight.
  5. 5. In a large mixing bowl, whisk together the olive oil and balsamic vinegar with a generous seasoning of sea salt and ground black pepper. Add the raddicio, endives and spring onions and toss to coat.
  6. 6. When the BBQ has come up to a high heat add the vegetables and cook until charred on all sides. Remove to a plate and keep covered and warm.
  7. 7. Add the lamb to the centre of the grill and cook on both sides for 3-4 minutes before lowering the temperature, covering with a lid and cooking for approximately 30 minutes or until a meat thermometer reads 130˚F for medium rare. Turn the meat halfway through the cooking time. Shield with tin foil if the lamb takes on too much colour.
  8. 8. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, cover with tin foil and allow to rest for about 5 minutes.
  9. 9. Slice the lamb thinly and serve with charred vegetables and a generous drizzle of the orange harissa paste.

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Ingredients

3.3 lbs boneless shoulder of lamb

3 tbsp olive oil

4 garlic cloves, sliced thinly

3 rosemary sprigs, leaves finely chopped

Sea salt and ground black pepper

 

For the orange harissa:

5 tbsp harissa paste

5 tbsp extra virgin olive oil

1 garlic clove, finely grated

Zest and juice of 1 orange

1 tbsp lemon juice

 

For the charred greens:

10 spring onions, trimmed and chopped in half

2 raddicio, sliced in quarters

4 endives, trimmed and sliced in half

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1.5kg boneless shoulder of lamb

3 tbsp olive oil

4 garlic cloves, sliced thinly

3 rosemary sprigs, leaves finely chopped

Sea salt and ground black pepper

 

For the orange harissa:

5 tbsp harissa paste

5 tbsp extra virgin olive oil

1 garlic clove, finely grated

Zest and juice of 1 orange

1 tbsp lemon juice

 

For the charred greens:

10 spring onions, trimmed, chopped in half

2 raddicio, sliced in quarters

4 endives, trimmed, sliced in half

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

You'll Need

BBQ

Sharp Knife

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