BBQ Rose Harissa Lamb Leg

BBQ Rose Harissa Lamb Leg

Edinburgh based blogger and food photographer, Rebecca, explores her love of fresh ingredients and great food through wonderful seasonal dishes and stunning imagery on her site, Figs and Pigs. With BBQ season in full swing, she’s shared her fragrant recipe for Rose Harissa Lamb with a Barley Salad and Yoghurt Dip that’s just perfect for a healthy summer evening meal.

BBQ Rose Harissa Lamb Leg with a Barley Salad and Yoghurt Dip

Serves 4

Ingredients:

900g Scotch Lamb leg butterflied (you can ask your butcher to do this)

For the rose harissa:
  • 15g dried birds eye chillies
  • 2 tbsp. dried rose petals
  • 50g sundried tomatoes
  • 1 pointed red pepper
  • 1 tbsp. coriander seeds
  • 1 tbsp. cumin seeds
  • 1 star anise
  • 1tsp. pink peppercorns
  • 1 tsp. paprika
  • 1 tbsp. honey
  • 1 tbsp. rose water
  • 3 garlic cloves
  • Salt
  • 4 tbsp. olive oil plus 1 for the top when in jar
For the barley salad:
  • 200g pearl barley
  • 1 litre veg or chicken stock
  • 75g chopped mixed herbs (parsley, chives, mint)
  • Juice of ½ a lemon
  • 1 tbsp. olive oil
  • Salt and pepper
For the yoghurt dip:
  • 170g plain yoghurt
  • 2 tbsp. rose harissa
  • 1 tbsp. olive oil

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Method:

  1. Make the rose harissa by soaking the rose petals, sundried tomatoes and dried chillies in boiling water for 30 minutes. Meanwhile, place the red pepper on a tray and drizzle with olive oil. Cook for 20 minutes at 180°C until the skin is blackened and coming away. Take out of the oven and remove the skin and seeds before setting aside.
  2. Dry fry the spices for the harissa for a couple of minutes before grinding them with a pestle and mortar. Drain the chillies, rose and tomatoes before adding to a food processor along with the spices, red pepper, honey, rose water, olive oil and salt. Blitz to a paste and place in a sterilised jar, topping it with extra olive oil.
  3. Marinade the lamb by rubbing it all over with the rose harissa, remembering to leave a little to add to your yoghurt dip. Cover and refrigerate for two hours.
  4. Make the barley salad by rinsing the pearl barley and placing in a pan with the stock. Bring to the boil and then reduce the heat and simmer for 50 minutes until tender. Drain and leave to cool before mixing in the chopped herbs, lemon juice, salt, pepper and oil.
  5. For the yoghurt dip, mix the yoghurt with two tablespoons of the harissa and top with a little oil. Set aside.
  6. Take the lamb out of the fridge and bring to room temperature before grilling in the centre of a lightly oiled rack over the BBQ or an oven. If using a BBQ, make sure the coals are white and the flames have disappeared before placing the meat on the heat.
  7. Sear the meat for five minutes on each side before moving it to the edge of the grill and cooking for a further 10-15 minutes on each side. The lamb should be charred on the outside but still quite pink in the centre.
  8. Once cooked, place the lamb on a board and leave to rest for 10 minutes. Slice thinly and serve with the barley salad and yoghurt dip.

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