Orange Harissa Lamb & Grilled Veggies | Australian Lamb - Recipes, Cooking Tips and More
Method - Combine harissa, orange zest, orange juice, ½ tsp salt, and 1 Tbsp olive oil in a large zip-top bag or shallow dish. Add lamb and turn to coat.
Ingredients
- 900g butterflied leg of lamb (boneless)
- 2 Tbsp harissa paste
- zest from 1 orange
- ⅓ cup orange juice
- 1 Tbsp olive oil
- 2 green zucchini
- 1 red capsicum
- 1 yellow capsicum
- 200g swiss brown mushrooms
- 50g castelvetrano olives, pitted and torn
- 2 Tbsp olive oil
- salt and pepper
- rocket leaves
- orange segments
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