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Spicy Harissa Crispy Lamb Belly
Created by: Howcan Team
Ingredients
- 2 lbs lamb belly
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 325°F (165°C).
- In a small bowl, mix together 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to create the spicy harissa rub.
- Place 2 lbs of lamb belly in a large resealable plastic bag and pour the harissa rub over the lamb belly. Seal the bag and massage the rub into the meat, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Remove the marinated lamb belly from the refrigerator and let it come to room temperature for 30 minutes.
- Place the lamb belly on a wire rack set over a baking sheet to catch the drippings. Roast in the preheated oven for 1.5 to 2 hours, or until the meat is tender and the skin is crispy.
- Once cooked, remove the lamb belly from the oven and let it rest for 10 minutes before slicing and serving. Enjoy the spicy harissa crispy lamb belly with your favorite sides.
The history of crispy lamb belly marinated in a spicy harissa rub can be traced back to the North African and Middle Eastern regions, where the use of harissa—a fiery blend of roasted red peppers, spices, and herbs—is a culinary staple. Renowned chefs like Yotam Ottolenghi and Sami Tamimi have popularized this dish, infusing it with their unique culinary flair. The succulent lamb belly is marinated in a tantalizing blend of harissa, garlic, and aromatic spices, then slow-cooked to tender perfection before being crisped to a golden finish. Today, this delectable dish can be savored in top-rated Middle Eastern and North African restaurants, where it is often served with cooling yogurt-based sauces and fragrant couscous. For the best version of this dish, sourcing high-quality lamb belly and using an authentic, homemade harissa blend are crucial. Alternatively, some chefs opt for grilling or smoking the marinated lamb belly for a smoky, charred flavor that adds an extra dimension to the dish. Whether enjoyed in a bustling bazaar or a Michelin-starred restaurant, crispy lamb belly with a spicy harissa rub is a culinary delight that tantalizes the senses.
135 min
4
450 calories
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