Quick & Easy

Harissa lamb and vegetables

harissa lamb and vegetables



1.Preheat oven to 240°C.
2.Quarter capsicums; discard seeds and membranes. Coarsely chop capsicum and unpeeled zucchini. Peel and crush garlic. Combine capsicum, zucchini, garlic and 1 tbsp of the oil in baking dish; season. Roast, uncovered, 15 minutes.
3.Meanwhile, in a medium bowl, combine lamb, harissa and remaining oil. Add lamb to dish; roast, uncovered, about 10 minutes or until lamb is cooked as desired. Cover lamb; stand 5 minutes.
4.Wrap bread in foil; warm in oven 5 minutes. Cut lemon into wedges.
5.Slice lamb thinly; serve with vegetables, bread, tzatziki and lemon wedges.

Marinate the lamb in a zip-top plastic bag to save washing up the bowl.


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