Harissa Lamb with Yogurt Dressing

From Jenni Neidhart

2012 May/Jun

Harissa and preserved lemon add exotic heat and flavour to the lamb and bring out the vibrancy of the tomatoes. Take advantage of the season and substitute any good quality tomatoes you can find in a variety of colours.


  • 1 T. harissa paste, found at Middle Eastern markets or specialty shops
  • 1/4 c. olive oil
  • salt and pepper
  • 2 lb. boneless lamb loin
  • 2 preserved lemons, flesh removed, rinsed and the rind sliced
  • 1/3 c. chopped green pitted olives
  • 1/4 c. Italian parsley leaves
  • 1/4 c. mint leaves
  • 1/4 lb. yellow cherry tomatoes
  • 2 lb. vine-ripened tomatoes, chopped
  • 2 T. olive oil
  • fleur de sel and freshly ground pepper
  • 4 pita breads
  • Lemon Yogurt Dressing
  • 1/2 c. Greek yogurt
  • 1 T. lemon juice
  • 1 clove garlic, finely minced
  • fleur de sel and freshly ground pepper


To make the lemon yogurt dressing, place the yogurt, lemon juice and garlic in a bowl and mix to combine, add salt and pepper to taste.

Place the harissa, oil, salt and pepper in a bowl and mix to combine. Coat the lamb with the harissa mixture and set aside for at least 10 minutes to marinate. Heat a large non-stick frying pan over high heat. Cook the lamb for 8 minutes each side for medium or until cooked to your preference.

Place the preserved lemon, olives, parsley, mint and tomato in a bowl and mix to combine with the olive oil. Season with fleur de sel and pepper. To serve, slice the lamb and serve with the lemon yogurt drizzled over top, salad and pita bread as complementary sides. Serves 4.