Taste the World: Roast Lamb with Salt-Roasted Potatoes and Harissa
Experience what the world has to offer with a recipe from acclaimed Chef Mark Best. As part of our Taste Dining at Home series, in partnership with Taste Festivals, we’ve invited globally renowned chefs to create recipes to help you make the most out of every day at home.
To follow along with Chef Mark as he makes the full recipe, watch the video below. And to find Chef Jacqui’s olive oil ice cream sandwich recipe also featured in this video, click here.
Roast Lamb with Salt-Roasted Potatoes and Harissa
By Chef Mark Best
What You’ll Need (Serves 4)
For the roast lamb and potatoes:
1 rack Margra lamb or loin on the bone, fat cap on
2 tsp salt flakes
1 bunch fresh chicory
2 tsp olive oil
1 tsp wine vinegar
12 kipfler potatoes
250 g sea salt
For the harissa:
4 red capsicums
1 small shallot, diced
3 long red chilies
6 garlic cloves, peeled and diced
50 ml extra-virgin olive oil
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp fine salt
1 tsp freshly ground black pepper
How to Prepare It
Blacken the skin of the capsicums and chilies over a gas flame or by using a blowtorch.
When the skins are completely charred, put the capsicums in a container with a tight-fitting lid to steam.
When cool, rinse away the skins under running water and pat dry. Remove the stems and seeds. Cut the capsicums and chilies into even-sized pieces.
In a frying pan over low heat, cook the shallot, chilies and garlic in the olive oil until slightly browned and soft. Stir in the spices and salt.
Add the capsicums to the pan and cook until they have softened and most of the liquid has evaporated.
Transfer the mixture to a blender or food processor and process until smooth.
Season the lamb fat liberally with the salt.
Roast at 355° F, fat side up, until the loin reaches 130° F on the bone for around 45 minutes. Rest in a warm place for 15 minutes prior to carving.
Wash the potatoes in cold water. Roll in the salt to cover completely and place carefully into a casserole dish.
Roast at 355° F for 1 hour.
To serve:
Carve the lamb and divide between the 4 plates. Dress the chicory with the olive oil and vinegar. Divide between the 4 plates. Serve the harissa in a small bowl in the middle. Place the potatoes in the middle in their salt crusts and allow your guests to rub the salt from them with their hands.