Description
This Lamb Loin with Green Chile Harissa combines tender lamb with a spicy green chile sauce and smooth chickpea purée. Preserved lemon and fresh mint add a bright, fresh flavor to every bite.
Ingredients
Scale
For the chile harissa:
- 2 roasted green chiles
- 2 roasted red bell peppers
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp caraway seed
- 2 tbsp olive oil
- 1 tsp sherry vinegar
For the chickpea purée:
- 1 cup cooked chickpeas
- 2 tbsp tahini
- 1 clove garlic
- Juice of 1/2 lemon
- 2 tbsp olive oil
- Salt to taste
For the lamb:
- 1 lb lamb loin, trimmed and tied
- 1 tbsp olive oil
- Kosher salt and black pepper
- Garnish: preserved lemon peel, finely diced
- Fresh mint leaves
Instructions
For the chile harissa:
- Blend harissa ingredients until smooth; adjust seasoning.
For the chickpea purée:
- Purée chickpeas, tahini, garlic, lemon juice, and olive oil until silky. Optional: pass through a sieve for extra refinement.
For the lamb:
- Preheat oven to 400 degrees.
- Season lamb with salt and pepper. Sear in hot oil until browned. Transfer to oven and roast to medium rare (125°F internal), about 12–14 minutes. Rest before slicing.
- Slice lamb and arrange on chickpea purée. Spoon harissa alongside. Garnish with preserved lemon and mint.
Notes
Doneness: The internal temperature rises about 5°F as the lamb rests. The USDA recommends cooking lamb to 145°F followed by a 3-minute rest; for medium, pull it at 135°F.
Roasting chiles: If your chiles and peppers aren’t pre-roasted, char them over a gas flame or under the broiler, steam in a covered bowl for 10 minutes, then peel and seed. This adds about 20 minutes to the prep time.
Make ahead: Refrigerate the harissa for up to 5 days and the chickpea purée for up to 3 days. Bring the purée to room temperature or warm gently before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared and Roasted
- Cuisine: Southwestern, Mediterranean
Nutrition
- Serving Size: 4 oz lamb with ¼ of the purée and harissa
- Calories: 525