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lamb with harrisa


Bier Meister
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either 2 racks of lamb or 2 loins, trimmed

 

 

marinade:

2 tbs fennl seed

1 tbs sherry vin

3 tbs orange zest

1/4 c orange juice

1/4 c fresh mint, chopped

1/4 c fresh cilantro, chopped

6 garlic cloves

1/4 c molasses

1 yellow onion, peeled and chopped

 

combine in food proceessor until it's a smooth paste. rub on lamb. refrigerate overnight.

 

 

harrisa sauce:

1 red bell pepper, roasted and peeled

2 romas, roasted until skin is blackened

1 tsp whole cloves

1 tbs fennel seeds

1 tsp cumin seeds

6 garlic cloves

2 tbs hot smoked paprika

2 tbs crushed red pepper flakes

3 tbs ground red chile

juice of 1 orange

2 tbs sherry vin

2 tbs tomato puree

1 tbs tomato paste

1/4 c water

s&p to taste

 

heat a saute pan...add cloves ad fennel seeds. toast. remove from heat and add cumin seeds (heat from hot pan should be enough). grind this mixture. in food processor, puree peppers, tomatoes, and garlic into a paste. add everything and blend well. it should be a fairly thick paste.

 

 

so...can either sear on the grill and finish in the oven... or just roast for about 30 in a 375 oven. rest for 5-10 min. cut and serve with cous-cous and the harrisa.

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