Harissa, a sizzling hot Moroccan condiment is used here in three ways: as a marinade, a coating and a table condiment. This recipe makes more Harissa than you need. But the extra lasts for weeks and is so good. It won't be wasted.
Category
Spicy
Meat
Lamb
Author:
HNT
Harissa, a sizzling hot Moroccan condiment is used here in three ways: as a marinade, a coating and a table condiment. This recipe makes more Harissa than you need. But the extra lasts for weeks and is so good. It won't be wasted.
Ingredients
10-12 large guajille chilies
2 garlic cloves, chopped
1/2 cup (45 grams) dry-packed sun-dried tomatoes soaked in warm water for 1 hour and drained
1/2 - 1 red Fresno or other hot red chili
Kosher salt
1tsp vinegar
2tbsp canned tomato paste
2tbsp ras-el-hanout (Moroccan spice blend)
1/4 cup (60ml) extra-virgin olive oil
-
2 whole lamb racks 7-8 ribs each
Directions
To make the harissa, stem the guajillo chiles, then grind them in a food processor until the pods will not cut into smaller pieces, about 3 minutes. You need about 1 cup total. Toast the chiles in a large, dry frying pan over medium heat, stirring and shaking the pan almost constantly, until fragrant about 4 minutes
Return the chiles to the processor, add the garlic, tomatoes, Fresno chile, 2tsp salt, vinegar, tomato paste, ras-el-hanout and oil and process until a smooth, very thick paste forms, about 8 minutes, scraping down the sides of the bowl as needed. Cover and refrigerate for at least 3 hours before using or for up to 3 weeks.
Trim the excess fat from the lamb racks and french the bones. Slather each rack with about 3tbsp harissa. Cover and refrigerate for at least 4 hours or for up to 1 day.
Remove the lamb from the refrigerator 1 hour before roasting. Preheat the oven to 230 degree Celsius. Set the racks, curved bone side down in a large roasting pan. Spread the meat on each rack with about 1/2 cup of the harissa.
Roast the lamb until the harissa is evenly browned, the bones look crisp, and an instant-read thermometer insert into the meat registers 60 degree Celsius for medium-rare, about 15 minutes. Transfer to a cutting board, tent the aluminum foil and let rest for 15 minutes. Cut into individual chops and serve with more harissa on the side.