Ingredients

Method

• 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

Ingredients

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