Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Harissa lamb with grilled vegetables and lemon dressing by WW

Harissa lamb with grilled vegetables and lemon dressing

10
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Harissa is a North African hot chili paste which pairs perfectly with lamb and chargrilled vegies.

Ingredients

Harissa

2 tsp, paste

Lemon juice

2 tbs

Lamb leg roast, raw

400 g, (Buy 500g) fat trimmed

Zucchini

2 small, thinly sliced diagonally

Red capsicum

1 large, cut into 3cm wide strips

Eggplant

1 medium, (1x400g) cut into 1cm-thick rounds

Olive oil

1 tbs

Fresh flat-leaf parsley

1 tbs, chopped

Garlic

1 clove(s), crushed

Cooked brown rice

2 cup(s), (340g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine the harissa paste and lemon juice in a shallow glass or ceramic dish. Add the lamb and toss to coat. Cover and set aside for 5 minutes to marinate.
  2. Preheat a chargrill or barbecue on medium-high. Cook the lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover the lamb with foil and set aside for 5 minutes to rest.
  3. Meanwhile, lightly spray the zucchini, capsicum and eggplant with oil. Grill the vegetables for 2-3 minutes each side, or until lightly charred and tender.
  4. Combine the oil, parsley, garlic and extra lemon juice in a small bowl.
  5. Thickly slice the lamb. Serve with the grilled vegetables, rice and drizzle with the lemon dressing.

You might like

You might like