Harissa-marinated lamb with spiced mashed vegetables and cinnamon onions from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 22) by Diana Henry

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Notes about this recipe

  • JimCampbell on March 24, 2026

    A 3.5 out of 5. After reading the review by @Countesschicklington and the other notes for the recipe we bought the cookbook. This is a flavorful dish. The potato and parsnip mash is a nice combination. We did add a little sugar to balance the bitterness from the parsnips. The cinnamon onions are amazing. We could put them on a number of things. Take note to go dark on the onions, The more caramelized the better. We had lamb chops recently, so we went with bone-in, skin-on, chicken thighs marinated overnight. We used mild harissa. Grilled the chicken thighs, which added depth of flavor. Very good. We'll make the dish again. Note: this is on page 24 in our cookbook and is called mashed potatoes instead of mashed vegetables.

  • Countesschicklington on March 21, 2026

    This was gorgeous and unique. Based on prior reviews praising the onions, I more than doubled the quantity.. and we ate it all! The onions really perfect this dish! I think in future I will grill the lamb chops instead of frying, but this is a personal preference. Served with some sauteed bitter greens.

  • joneshayley on August 20, 2019

    Wonderful recipe, comforting but vaguely exotic. The onions particularly make this.

  • Melanie on August 23, 2014

    Another big fan here! I was attracted to this recipe based on hillsborok's review, and it really is worth making this dish. I used store bought harissa and marinated lamb cutlets overnight (at this point I put some extras into the freezer to use a couple of weeks later, these were just as delicious). I substituted carrots for the parsnip in the mash, and milk for the cream, which tasted great. The onion really impressed me and it is definitely worth making this component, really full of flavour and I have already made them again to go with other dishes.

  • hillsboroks on July 06, 2014

    Last night I made Diana Henry's Harissa-Marinated Lamb with Spiced Mash and Cinnamon Onions from Crazy Water Pickled Lemons. It was fantastic! My husband's first word was "Wow!" and his second was "Outstanding!" I had to cheat on the marinade because we have no Middle Eastern grocery stores in my town and I couldn't find plain Harissa but I did find a package of Harissa simmer sauce which I used as the marinade and put a bit in the onions where Harissa was called for. We took the lamb chops right out of the marinade and put them on the grill for about 5 minutes per side. I also cut the cayenne in the mash in half to suit our taste but it was still zippy and oh so good. I would make this again any time. Also I had her three Yoghurt Mezze dips leftover from the night before and they were perfect as extra condiments for the finished lamb. Next time I will hunt down Harissa and make this with the "official" marinade.

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