Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing
by Marcus Wareing
Return to Recipe
Print
Ingredients
Fresh Meat
4 lamb rumps, around 200g each
Spices & Dried Herbs
3 tsp harissa
1/2 tsp white peppercorns
1/2 tsp fennel seeds
1 tsp cumin seeds, toasted and crushed
Oils & Vinegars
8 tbsp of olive oil
2 tbsp of vegetable oil
6 tbsp of malt vinegar
Store Cupboard
30g of pistachio nuts, toasted and roughly chopped
140g of table salt
2 tsp caster sugar
sea salt
Salad & Fresh Herbs
1/2 tsp coriander seeds
6 sprigs of fresh thyme
2 bay leaves
1 bunch of mint, leaves separated and finely chopped
Fruit & Vegetables
4 shallots, finely sliced
1/4 cucumber, finely grated
Dairy
150g of Greek yoghurt