step by step guide to make super quick homemade Vanilla and harissa-spiked lamb

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vanilla and harissa-spiked lamb. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vanilla and harissa-spiked lamb is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vanilla and harissa-spiked lamb is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon sea salt
  • 1/2 teaspoon caraway seeds
  • 2.5kg leg of lamb, scored
  • 1 tablespoon extra virgin olive oil
  • 750ml (3 cups) Massel chicken style liquid stock
  • 1 1/2 tablespoons harissa paste
  • 1 tablespoon honey
  • 1 vanilla bean, split, seeds scraped (see notes)
  • Baby beetroot leaves or baby kale leaves, to serve (optional)

Method

  • Step 1
    Preheat oven to 230C/210C fan forced. Place the coriander, cumin, salt and caraway in a mortar. Use a pestle to pound until almost smooth. Rub the spice mixture over the lamb. Place the lamb in a roasting pan. Drizzle with oil. Roast for 20 minutes or until golden. Drain off any excess fat.
  • Step 2
    Reduce oven temperature to 170C/150C fan forced. Combine the stock, harissa, honey and vanilla seeds and pod in a jug. Pour around the lamb. Cover the pan with a large sheet of baking paper and then foil, scrunching it around the pan to seal. Roast for 2 hours 30 minutes. Remove the foil and paper and roast for a further 30 minutes or until the meat is very tender. Transfer to a platter. Cover with foil and set aside for 20 minutes to rest. Reserve cooking juices.
  • Step 3
    Transfer the reserved cooking juices to a small saucepan. Simmer over medium-low heat for 10 minutes or until the juices are thickened to your liking. Serve the lamb with the reduced juices and beetroot or kale leaves, if desired.

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