Harissa Grilled Lamb with Grilled Vegetable Salad | RICARDO

Name: Harissa Grilled Lamb with Grilled Vegetable Salad | RICARDO
Total time: 50 min
Ingredients: 2 bone-in leg of lamb steaks, each about 11 oz (300 g) and ½ inch (1.5 cm) thick; 1 tbsp (15 ml) olive oil; 2 tsp (10 ml) harissa; 1 tsp ground coriander; 2 zucchini, cut into 1/2-inch (1 cm) rounds; 1 large fennel bulb, cut into 1/2-inch (1 cm) slices; 1 large onion, cut into 1/2-inch (1 cm) rounds; 1/2 lb (225 g) white mushrooms; 1/4 cup (60 ml) olive oil; 2 tbsp (30 ml) red wine vinegar; 1 tsp (5 ml) harissa; 3 cups (75 g) arugula; 1/4 cup (60 ml) store-bought antipasto (mixed marinated vegetables), drained

www.ricardocuisine.com

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Keywords

barbecue recipe
bbq recipe
summer recipe
lamb recipe
lamb
harissa lamb

View full recipe on www.ricardocuisine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ricardocuisine.com.

Share this recipe:

Ingredients

2 bone-in leg of lamb steaks, each about 11 oz (300 g) and ½ inch (1.5 cm) thick
1 tbsp (15 ml) olive oil
2 tsp (10 ml) harissa
1 tsp ground coriander
2 zucchini, cut into 1/2-inch (1 cm) rounds
1 large fennel bulb, cut into 1/2-inch (1 cm) slices
1 large onion, cut into 1/2-inch (1 cm) rounds
1/2 lb (225 g) white mushrooms
1/4 cup (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) harissa
3 cups (75 g) arugula
1/4 cup (60 ml) store-bought antipasto (mixed marinated vegetables), drained