Bring some Moroccan style and flavour to your meals with this 100% grass-fed butterflied Coastal Spring lamb, marinated with harissa, ready to cook. Harissa is a North African spice mix made from a base of smoked chillies and has an earthy roasted pepper flavour with a hint of sweetness and a kick of heat.
How to cook: Season on both sides with salt and brown in a pan before transferring to a hot oven to cook for approx. 8-10 minutes. After resting the lamb, serve on a bed of cous cous and a side of cucumber and herb salad with a honey lemon dressing. If you’re feeling adventurous, sprinkle over some pomegranate seeds.
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