Perfect Grilled Lamb with Harissa and Roasted Vegetable Salad
Par Amelia Feuss.
This grilled lamb recipe features harissa-infused leg slices and a vibrant roasted vegetable salad for a Mediterranean-inspired meal.
Préparation:
30 min
Cuisson:
20 min
Total:
50 min
Portions:
4 servings
Cuisine:
Mediterranean
#grilled lamb
#harissa
#dinner
#Mediterranean
If you’re looking to elevate your grilling game, nothing beats a succulent, juicy grilled lamb with harissa paired with a vibrant roasted vegetable salad. This Mediterranean recipe balances the deep, rich flavors of grilled lamb chops with the zest of harissa, bringing an exotic touch to your dinner table. The marinade of olive oil and harissa infuses the lamb with spice, creating a flavor profile that will impress your family and friends alike. As you grill each lamb chop to perfection, the accompanying grilled vegetable salad adds freshness and crunch—making this dish not only delicious but also visually appealing. Just imagine serving this delightful meal during your next summer gathering; it’s bound to be a crowd-pleaser! So, let’s dive into this easy yet sophisticated grilled lamb chop recipe and create a memorable dining experience.
Ingrédients
- 2 lamb leg slices with bone, approximately 300 g (11 oz) each and 1.5 cm (0.5 in) thick
- 15 ml (1 tablespoon) olive oil
- 10 ml (2 teaspoons) harissa
- 5 ml (1 teaspoon) ground coriander
- 2 zucchinis, cut into 1.5 cm (0.5 in) thick rounds
- 1 large bulb of fennel, sliced into 1.5 cm (0.5 in) thick pieces
- 1 large onion, cut into 1.5 cm (0.5 in) thick rounds
- 225 g (1/2 lb) white mushrooms
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tablespoons) red wine vinegar
- 5 ml (1 teaspoon) harissa
- 75 g (3 cups) arugula
- 60 ml (1/4 cup) store-bought antipasto, drained
À propos des ingrédients
About These Ingredients The key to this grilled lamb with harissa recipe lies in the high-quality ingredients that we’ll use. Fresh lamb leg slices, ideally around 300 g each, are preferred. You can find lamb with the bone still attached for added flavor. The marinade crafted from olive oil, harissa, and ground coriander acts as a flavorful rub that seeps into the meat. For the grilled vegetable salad, zucchinis, fennel, onions, and mushrooms not only provide a colorful array but also contribute diverse textures and tastes to the dish. Olive oil and red wine vinegar create a beautiful dressing when mixed with a touch of harissa, ensuring that every bite is a culinary delight. Use fresh arugula and antipasto for extra flavor, making the salad even heartier. All of these components add layers of taste that perfectly complement each other in this Mediterranean recipe.
Instructions
- On a plate, coat the lamb with oil, harissa, and coriander. Season with salt and pepper. Let it marinate for 10 minutes.
- Preheat the grill to high heat. Oil the grates.
- On a large baking sheet, toss the zucchini, fennel, onion, and mushrooms in half of the olive oil (30 ml/2 tablespoons). Grill the vegetables on each side until they are tender. Season with salt and pepper. Set aside on the baking sheet.
- Grill the lamb for 4 minutes on each side for a medium-rare finish or until your desired doneness is reached. Transfer to a plate and let it rest for 5 minutes. Slice the meat on a cutting board, removing the bone.
- In a bowl, whisk together the remaining olive oil, vinegar, and harissa. Season with salt.
- On a serving platter, combine the grilled vegetables with the arugula. Top with antipasto and drizzle with the vinaigrette. Serve the lamb alongside the salad.
Conseils de cuisson
Cooking Tips When preparing this grilled lamb with harissa, marinating is essential. While a quick 10-minute marinade is effective, if you can let the lamb marinate for a few hours or even overnight, the flavors will be more pronounced. Preheating your grill to high heat ensures that you achieve those beautiful grill marks and a seared exterior while keeping the interior juicy and tender. To prevent sticking, be sure to oil the grill grates before cooking. For the grilled vegetable salad, tossing the veggies in olive oil gives them the right amount of moisture to cook perfectly on the grill—while maintaining their natural sweetness. When grilling the lamb, aim for about 4 minutes on each side for a medium-rare finish; however, feel free to adjust the timing based on your preference. Letting the meat rest after grilling is also crucial—this allows the juices to redistribute, leading to the ultimate tenderness and flavor in your lamb chop recipe.
Conseils de chef
- 💡 Experiment with different seasonings in your harissa marinade! Adding a bit of lemon zest or garlic can bring a bright freshness that contrasts beautifully with the spicy notes.
- 💡 For a complete meal, consider serving a side of couscous or quinoa. These grains pair exceptionally well with grilled lamb and can soak up the tangy vinaigrette from your vegetable salad.
- 💡 If you’re aiming for a smokier flavor, consider adding soaked wood chips to your grill. This can enhance the overall taste of the grilled lamb chops significantly.
- 💡 Try adding other vegetables you love to the salad! Bell peppers and eggplant make excellent additions and enhance the Mediterranean feel of the grilled vegetable salad.
- 💡 If you don’t have harissa, a mixture of paprika, cumin, and cayenne can serve as a flavorful alternative while still giving you that warm spice profile.
- 💡 Storing leftovers? Keep the grilled lamb and salad in separate airtight containers in the fridge. They should stay fresh for up to three days.
- 💡 Consider making a meal prep version! Grill extra vegetables and lamb, then portion everything out for easy lunches throughout the week.
- 💡 For an added twist, feel free to replace the arugula with baby spinach or mixed greens to give an additional layer of flavor and color.
Questions fréquentes
How to make grilled lamb with harissa?
To make grilled lamb with harissa, start by marinating leg slices in olive oil, harissa, and coriander. Let them sit briefly, then grill to your preferred doneness and serve with your vegetable salad.
Can I substitute lamb with another type of meat?
Certainly! You can use beef or chicken, but be mindful that cooking times will differ based on the thickness and type of meat you choose.
What vegetables are best for grilling?
Zucchini, fennel, mushrooms, and onions are excellent choices. However, you can also experiment with bell peppers, asparagus, or corn for more variation.
How to enhance the flavor of the vegetable salad?
Consider adding fresh herbs like basil or parsley to the salad, and a squeeze of lemon juice can also brighten flavors remarkably!
What is harissa, and can I make my own?
Harissa is a North African spice blend often made with chili peppers, garlic, and spices. You can easily make your own by blending these ingredients with a touch of olive oil.
How do you know when lamb is perfectly grilled?
For medium-rare lamb, aim for an internal temperature of 58°C (135°F). Use a meat thermometer for precision, and don’t forget to let it rest before slicing.
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