Harissa and rose lamb rump recipe | Woolworths TASTE

Ingredients

• For the harissa paste:
• 1 red pepper
• 1⁄2 t tomato paste
• 2 cloves garlic
• 1⁄2 t ground coriander
• 1⁄2 t ground cumin
• 1⁄4 t smoked paprika
• 1⁄2 t cayenne pepper
• 1 lemon, zested and juiced
• For the roast:
• 2 x 350 g lamb rump
• 20 g harissa paste (see above)
• 1 t rose syrup
• 1⁄2 cup buttermilk
• 1 t salt
• For the baharat cream:
• 1⁄2 cup chicken stock
• 1⁄3 cup cream
• 2 t baharat spice mix
• 2 spigs curry leaves
• 1 t ground turmeric
• For the bukhara butter:
• 50 g clarified butter
• 2 g coriander seeds, toasted
• 1 red chilli, chopped
• 5 g curry leaves
• 2 g yellow mustard seeds
• 1 clove garlic, chopped
• 1 g cumin seeds, toasted