James from Butter Wouldn’t Melt has joined us for BBQ Week! This time we are making Harissa lamb neck with Moroccan spiced flatbread
HARISSA LAMB NECK & MOROCCAN SPICED FLATBREAD
Succulent, tender and mouthwateringly tasty, harissa lamb neck fillet takes very little time roasted in the Uuni over a bed of peppers and onions.
Lamb neck fillet is a wonderfully underrated and good value cut of meat. Full of flavour it is often slow cooked but works brilliantly well roasted hot and fast. Combine with the spicy heat of a harissa and a few roast vegetables and you have a delicious, colourful dish that packs a proper punch!
A brilliant way to show off the versatility of the Uuni 2S to your friends, serve with some spiced flatbreads and a cooling tzatziki, or toss over a bed of noodles with a splash of soy sauce
What you’ll need:
Equipment: wood-fired oven (Uuni 2s in my case). Cast iron pan. For the harissa: pestle and mortar. Small frying pan.
Harissa lamb neck fillet: serves 2-3
- 500g lamb neck fillet
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- olive oil
- salt & pepper
For the harissa:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/2 tsp caraway seeds
- 1 tsp black peppercorns
- 1/2 cinnamon stick, broken up
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 6 garlic cloves, minced
- 4 tbsp olive oil
For the Moroccan flatbread: (makes 10-12)
- 400g plain flour
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp cinnamon
- pinch of salt
Toss your cinnamon, black pepper and cumin, coriander, fennel and caraway seeds into a dry frying pan and toast over a medium heat till fragrant.
Pour into a pestle and mortar and grind.
Throw in the rest of your harissa ingredients and mix together.
Lamb and veg:
Pat dry your lamb neck fillets. Rubbing half the harissa onto each side, coat evenly. Leave to marinade for at least an hour.
Cut your peppers in half, remove the seeds and then slice lengthways.
Peel your onion and cut in quarters before pulling the layers apart.
In a dry frying pan toast the cumin, coriander, caraway and cinnamon over a medium heat until fragrant.
Tip into a pestle and mortar and grind.
Mix the ground spices with the flour, adding water until a firm dough has formed.
Divide your dough into 10 – 12 flatbreads, rolling out thinly into whatever shape you prefer.
Lamb and veg:
Light your Uuni and bring it up to temperature, around 300C.
Toss your peppers and onion into a cast iron dish with a splash of olive oil and a good seasoning of salt and pepper. I split my veg and the lamb between 2 separate dishes as I didn’t have one large enough for everything.
Once your Uuni is up to temperature, slide in your cast iron dish and roast the veg for a couple of minutes until the peppers begin to char.
Place your lamb fillets on top and slide back into the Uuni.
Cook for 8-10 minutes, turning and flipping the lamb every 2 minutes till your internal temperature reads 54.5C.
Remove from the uuni and rest for 10 minutes.
Cooking 2 at a time, slide your flatbreads off your peel into the Uuni and shut the door. After 20 seconds spin them 180C. After another 20 second flip them over. Check again after a further 20 seconds and spin 180C if it’s necessary.
Carve the lamb into thick slices and serve with the peppers and onions on spiced flatbreads and a tzatziki.
Don’t forget to enter our BBQ WEEK COMPETITION!
To celebrate BBQ Week, we’re giving 3 lucky WINNERS a chance to score themselves a selection of prizes including an exotic meat hamper from Kezie Foods and a range of accessories for your Uuni.
How to enter? Simply share a photo of your own UUNI X BBQ dish on our Facebook wall or send it to firstname.lastname@example.org by Monday, June 5th. 3 winners will be announced on Wednesday, June 7th.
STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood Smoke, United Q BBQ, BBQ Forte, Butter Wouldn’t Melt & The Sexy Vegan!
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