Harissa Yogurt Sauce Recipes

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE

Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Time 3h

Yield 8 servings

Number Of Ingredients 18

Ingredients

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

Steps:

For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
Preheat the oven to 450 degrees F.
Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

ROASTED CARROTS, SPANISH SPICES, YOGURT SAUCE, HARISSA

Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa image

Provided by Bobby Flay

Categories side-dish

Time 25m

Yield 4 to 6 as a side dish

Number Of Ingredients 20

Ingredients

1/2 cup Greek yogurt
1 tablespoon chopped fresh mint, plus more for garnish
1/2 teaspoon finely grated lemon zest
1 tablespoon harissa
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound baby carrots, tops removed but a little green left attached (see Cook's Note)
Canola oil or pure olive oil
2 teaspoons Spanish paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/4 teaspoon ground fennel
Pomegranate seeds, for garnish
Pomegranate Dressing, for serving, recipe follows
1/4 cup pomegranate molasses
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
3/4 cup canola oil
Kosher salt and pepper
Kosher salt and pepper

Steps:

Whisk together the yogurt, mint and lemon zest in a bowl and swirl in the harissa. Season with salt and pepper. Cover and set aside to let the flavors meld while you prepare the carrots.
Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water until slightly al dente (they should still have crunch). Immediately plunge the carrots into the ice water and leave them to cool for 2 minutes. Drain well. Rub the skins off the carrots with a clean kitchen towel.
Heat a few tablespoons of oil in a cast-iron skillet over medium heat until the oil shimmers. Add the carrots, paprika, cumin, mustard and fennel and cook until the carrots are charred. Season with salt and pepper. Transfer the carrots to a serving dish and top with dollops of the yogurt sauce. Garnish with mint leaves and pomegranate seeds. Serve with pomegranate dressing.
Whisk together the pomegranate molasses, mustard, vinegar, canola and some salt and pepper until smooth.

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