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

  • ground cayenne pepper
  • cilantro
  • ground cinnamon
  • heavy cream
  • harissa paste
  • lamb chops
  • mint
  • onions
  • potatoes
  • parsnips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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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