Carb Conscious Archives

Five-ingredient recipes

Cheat’s burrata and blood orange salad

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Garlic-and-burnt leek creamed corn

20 minutes

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Prawns in ginger, chilli and tomato

20 minutes

Christmas recipes

Trout salad with beetroot chips

Seafood recipes

Pan-fried calamari with chickpeas

10 minutes

Italian recipes

Harissa-and-rose lamb rump

1 hour 15 minutes

Harissa-and-rose lamb rump

Serves 4 Bellevue Pinotage

Difficulty Medium

Prep Time 15 minutes, plus 24 hours’ marinating time

Cooking Time 1 hour 15 minutes

Ingredients

For the harissa paste:

1 red pepper
1⁄2 t tomato paste
2 cloves garlic
1⁄2 t ground coriander
1⁄2 t ground cumin
1⁄4 t smoked paprika
1⁄2 t cayenne pepper
1 lemon, zested and juiced

For the roast:

2 x 350 g lamb rump
20 g harissa paste (see above)
1 t rose syrup
1⁄2 cup buttermilk
1 t salt

For the baharat cream:

1⁄2 cup chicken stock
1⁄3 cup cream
2 t baharat spice mix
2 spigs curry leaves
1 t ground turmeric

For the bukhara butter:

50 g clarified butter
2 g coriander seeds, toasted
1 red chilli, chopped
5 g curry leaves
2 g yellow mustard seeds
1 clove garlic, chopped
1 g cumin seeds, toasted

Method

1. To make the harissa paste, roast the red pepper over an open flame until charred. Peel and discard the skin and remove the seeds. Place into a blender with the remaining ingredients and blend until smooth.

2. Score the fat on the lamb. Rub the harissa paste, rose syrup, buttermilk and salt into the lamb.

3. Place into a vacuum bag or large Ziploc bag and seal, then marinate in the fridge for 24 hours.

4. Cook the lamb to your preference over a medium-hot braai. We recommend medium rare.

5. To make the baharat cream, place the stock in a saucepan and reduce by half.

6. In a separate saucepan bring the cream, spice mix, curry leaves and turmeric to a boil. Add the cream mixture to the stock mixture and bring to the boil once more. Strain and check the seasoning.

7. To make the bukhara butter, place all the ingredients in a small saucepan over a medium heat and let the flavours infuse for 5 minutes, taking care not to burn it. Remove from the heat and set aside until plating.

8. To serve, place a little baharat cream into the base of a serving dish. Thinly slice the lamb and fan out on top of the sauce. Finish with the bukhara butter and season with salt.

Find more lamb recipes here.

Photograph: Jan Ras

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Harissa-and-rose lamb rump

Harissa-and-rose lamb rump

Ingredients

Method