Harissa is one of my top five secret ingredients. Smoky, spicy, with incredible depth. I was so thrilled to make a Harissa mustard for the Christmas season. People's reactions were equally split between "omg yay" and "what do I do with it?".
So here it is- my favorite recipe for the Harissa Mustard!
2-3 shanks per person
Juice half a lemon
1 TBSP olive oil
2-3 TBSP Harissa Mustard
2 TBSP butter
Marinate the lamb in the lemon, mustard, and a squirt of olive oil for 24-48 hours. While you can do a short marinade time the lamb certainly benefits from a longer period.
Remove lamb & bring to room temperature
Preheat a cast iron pan to medium/high heat & melt the butter
Through in the lamb & cook 6-8 minutes per side.
1 cup red lentils
1 cup plus extra broth (I highly recommend a mushroom broth
1 TBSP butter mixed with Harissa Mustard
Squeeze of lemon
Optional- garlic, onion, roasted peppers
(If using optional ingredients saute in a pat of butter before adding broth). Bring the broth to a simmer, add lentils, cover. Cook over low heat & add broth as needed to achieve your preferred texture. After 20 minutes remove the lid & add the butter mustard compound. Allow excess moisture to evaporate. Right before serving squeeze a little lemon on.
Clump of broccolini
Half a lemon
2 TBSP Harissa Mustard
Melt butter, add broccolini & half the lemon juice. Mix well, cover and steam over low heat until preferred texture is achieved. Squeeze the rest of the lemon over.
Plate & be pleased with yourself!
If you start heating the pans when you start simmering the broth the entire meals timing works out perfectly and you've got dinner on the table in under 30 mins.
Couscous or quinoa could easily be substituted by adjusting the broth and timing.
Spread the love.