Rose Harissa Lamb with Paprika Chickpeas, Grilled Peppers and Yoghurt

Essential Ingredient AU

Using Alexandra’s Rose Harissa Paste


1 rack organic lamb (approx 800g)

5 Tbsp Alexandra's Rose Harissa

300g greek yoghurt

1 cup canned chickpeas, rinsed and drained

2 cloves garlic, finely chopped

1 Tbsp paprika

1 red chilli, seeds removed, finely sliced

8 long green peppers

2 Tbsp olive oil


Fresh mint for garnish

  1. Preheat the oven to 180ºC

  2. Lightly score the fat of the lamb rack, then cover on all sides with 2 Tbsp Rose Harissa

  3. Roast for 50 minutes, or until the internal temperature of the lamb reaches 52ºC

  4. Remove from the oven and rest, covered with a layer of foil for at least 15 minutes

  5. Heat 1 Tbsp olive oil in a frying pan over a medium-high heat

  6. Add the garlic, chickpeas, sliced red chilli and paprika and stir to combine

  7. Stir regularly until the chickpeas are browned and season with salt. Transfer to a bowl

  8. Using the same frying pan, heat another tablespoon of olive oil and add green peppers. Cook until browned and soft. Transfer to a plate and season

  9. Pour yoghurt onto a large plate. Add 3 Tbsp of Rose Harissa Paste and swirl through

  10. Slice lamb into individual cutlets and lay over the yoghurt. Season with salt and mint leaves

  11. Serve lamb and yoghurt, chickpeas and fried peppers with a small bowl of Rose Harissa Paste.

Serves 4

Recipe adapted from Olive Magazine