Harissa lamb with bulgur, aubergine and tomato salad
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Easy
- August 2008

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Serves 4
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Hands-on time 20 min, cook time 20 min
A quick, impressive-looking lamb dish with North African flavours.
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Ingredients
- 4 tbsp fresh breadcrumbs
- 1 tbsp olive oil
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
- 2 x 7-chop lamb racks
- 4 tsp rose harissa
For the salad
- Bulgur wheat
- Chopped marinated aubergines
- SunBlush tomatoes
- Greek yogurt
- Crushed garlic
- Chopped fresh parsley
Method
- Mix fresh breadcrumbs with the olive oil, chopped fresh mint and chopped fresh parsley.
- Smear the fat side of the lamb racks with the rose harissa, then press on the herby crumb mix.
- Bake in a preheated oven at 220°C/fan200°C/gas 7 for 20 minutes.
- Slice and serve with warm bulgur wheat mixed with chopped marinated aubergines and SunBlush tomatoes and a dish of Greek yogurt mixed with crushed garlic and chopped fresh parsley.
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