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Butterflied harissa lamb with white bean and feta puree

Katrina Meynink
Katrina Meynink

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Spiced lamb slices resting on a bed of creamy white bean puree, scattered with spiced herb gremolata.
Spiced lamb slices resting on a bed of creamy white bean puree, scattered with spiced herb gremolata.Katrina Meynink

Save your leftovers and turn them into this lamb and quinoa salad.

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Ingredients

  • 1 x butterflied leg of lamb (at least 1.5kg), room temperature

  • 2 to 3 tbsp harissa, or to taste (we used 3 tbsp Christine Manfield's harissa relish)

  • 2 tbsp Greek yoghurt

  • 2 cloves garlic, crushed

  • zest and juice of 1 lemon

White bean puree

  • 1 tbsp olive oil

  • 2 cloves garlic, crushed

  • pinch chilli flakes

  • 2 x 400g tins white beans, rinsed and drained

  • 2 tbsp chopped parsley

  • 2 tbsp chopped coriander

  • 2 tbsp lemon juice (or more to taste)

  • 75g tahini paste

  • ¼ cup olive oil

  • salt and pepper

Quick salad

  • 1 x 250g punnet cherry tomatoes, quartered

  • 3 tbsp feta

  • ¼ cup parsley leaves, roughly chopped

  • ¼ cup coriander leaves, roughly chopped

  • pinch chilli flakes

Method

  1. Step 1

    Preheat oven to 200C. Combine the harissa, yoghurt, garlic and lemon zest and juice in a large bowl. Add the lamb, season, and rub the marinade all over the lamb using your hands. Set aside for 30 minutes to allow the flavours to infuse.

  2. Step 2

    Place the marinated lamb in a large roasting pan on top of a wire rack. Roast for 45 minutes or until cooked to your liking; rest for 20 minutes, loosely covered with foil, in a warm place.

  3. Step 3

    While the lamb is resting, prepare the white bean puree by adding the oil, garlic and chilli flakes to a small non-stick frying pan over medium heat. Cook until fragrant before adding the white beans. Once the beans are completely warmed through, add to a blender with the remaining ingredients. Blitz until a thick paste forms. If the puree is too thick, thin it out with a little water or extra olive oil.

  4. Step 4

    For the salad add the parsley, coriander, olive oil, garlic and pinch of chilli flakes to a blender and blitz into a dressing-like consistency. Season and set aside.

  5. Step 5

    To serve, carve the lamb. Spread the white bean puree onto a serving plate and top with sliced lamb. Scatter over tomatoes and feta, and finish with the gremolata-style dressing.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/butterflied-harissa-lamb-with-white-bean-and-feta-puree-and-spiced-herb-gremolata-20190403-h1d4mp.html