Earlier this year Bird and I took a trip to Morocco and were absolutely blown away by the food! This lamb dish uses harissa and ras el-hanout to evoke the flavours of Marrakech.
Here’s what you’ll need:
- 2 lamb steaks (we used boneless leg steaks)
- About 200g couscous
- 1 courgette
- 1 pepper
- ½ red onion
- ½ lemon
- ~2 tsp harissa paste (to taste – different brands have different intensities)
- 2 tsp ras el hanout
- Olive oil
- Salt & pepper
Firstly, mix together the harissa paste, 1 tsp of the ras el hanout, a pinch of salt and a grind of pepper, and just enough olive oil to make a sauce, and use this to marinate the lamb. We left our lamb steaks to marinate for about 2 hours. While the lamb is marinating, chop up the veg and put it in an oven dish along with a good drizzle of olive oil, the rest of the ras el hanout and some seasoning. Put this in the oven to roast for about 45 minutes.
When the veg has about 15 minutes left to roast, put a griddle pan onto a high heat. Once it has heated up, put the lamb steaks in. Be careful not to move them around too much while they’re cooking, as you want nice char-grilled lines on your steak from the griddle pan – they don’t just look good! Depending on the thickness of your meat a nicely blushing steak will take between 3 and 5 minutes per side, adding on a couple of minutes per side for a well done steak. Leave the steaks to rest for a couple of minutes once they’re done.
Lastly, cook the couscous – about the same volume of water to couscous, and squeeze half the lemon in for a bit of flavour. Cover it to keep the steam in once the water has been added, and when it is done run a fork through it to lighten it up a bit.
That’s pretty much all there is to it! We fell in love with the smells and tastes of Marrakech, and this takes us right back there. We have a few more Moroccan dishes up our sleeves, and can’t wait to share them with everyone.