Harissa Lamb
 

Trace carbs

Lamb fillet – allow one per person (I think that the US equivalent of this cut of meat is tenderloin)
2 cloves garlic, cut into slivers
3 tsp Harissa Paste *
2 fl oz / 55 ml olive oil (¼ of a cup)
Juice of ½ a lemon
3 tbsp fresh mint, finely chopped


Make several small incisions in the lamb and insert the slivers of garlic. To make the marinade, combine the Harissa paste, olive oil, lemon and mint, mixing thoroughly. Cover the lamb completely with the marinade and then refrigerate for at least 4 hours or overnight.

Place the lamb in a roasting tin in a preheated oven at 400°F/200°C/Gas 6 for around 45 minutes, or until the fillets are cooked and tender.

You can also cook them on the barbecue, plus instead of lamb fillets, you can use this marinating method for a leg of lamb :)


* If you are unable to find some ready made Harissa paste, then this is a great recipe to follow to make it yourself.

This sounds delicious! Thanks for posting it!

Demi

In the recipe for the Harissa paste that you linked to, the ingredient list calls for 2-3 tablespoons of water but in the method says to use 2 teaspoons. Do you know which one is correct?

I have to be honest and say that I've not actually used this recipe because I can buy ready-made Harissa paste. I only posted it in case anyone else couldn't.

However, I would say go with the 2 teaspoons of water and then you can always add more if it needs it :)

Tonight's tea I think. Sounds yum. No mint but never mind. Even lower carbs *winks*