Harissa Lamb

Something Extra
Holiday 2015

Recipe Theme

Happy holidays from Something Extra!


Harissa Lamb

Harissa Lamb
1/2 cup plain Greek yogurt
1/2 cup Mina Harissa Sauce
2 tbsp. Bandar Mint Cilantro Chili Sauce
2 tbsp. lemon juice
2 tsp. minced fresh garlic
1/2 tsp. sea salt
1/2 lb. Shepherd's Pride lamb sirloin
1 (8.8- oz.) package naan bread, cut into 2-inch squares
1/2 cup Karoun Labne Kefir Cheese
1/4 cup roasted red pepper strips
Torn fresh mint

Prep: 30 minutes, Marinate: 1 to 2 days 
Cook: 6 to 8  minutes, Serves: 8 

1. Place yogurt, harissa sauce, chili sauce, lemon juice, garlic and salt in a gallon-size resealable bag; squeeze bag gently to mix. Add lamb to bag and seal; refrigerate for 1 to 2 days. 

2. Remove lamb from bag and discard marinade. Grill or pan sear over high heat for a minute or two or until browned on both sides. Transfer to a cutting board and tent with foil. Let stand for 5 minutes, then thinly slice across the grain.

3. Smear a little cheese on each piece of bread and top with lamb. Garnish with red pepper and mint.

Nutritional Information:
205 calories, 9 g protein, 9 g total fat (4 g sat.), 16 g carbohydrate, 1 g fiber, 2 g sugar, 33 mg cholesterol, 294 mg sodium, 5 points


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