Lamb with Purple Sprouting Broccoli & Harissa Dressing
Not every plate in La Cucina carries an Italian passport, and this one travels further south, bringing together harissa, pomegranate molasses and lamb chops straight from the coals. What earns it a place at the La Cucina table is the way it is served. The dressing is spread beneath the lamb rather than drizzled over it, before everything is brought to the middle of the table on one generous platter, ready to be shared. That instinct feels unmistakably Italian.
It is also a convincing argument for a cold lager. The crisp, refreshing character of Menabrea sits beautifully alongside the warmth of the harissa and the richness of the lamb. James Martin’s version serves four and cooks in around fifteen minutes.
Ingredients
For the lamb
• 8 lamb chops
• Salt and pepper
For the vegetables
• 4 leeks
• 200g purple sprouting broccoli
• 50ml olive oil
For the dressing
• 3 tbsp harissa paste
• 200g crème fraîche
• 1 lemon, juice and zest
• 1 orange, juice and zest
• 2 tbsp pomegranate molasses
• Salt and pepper
Method
- Heat a barbecue until hot and the coals are white.
- Make the dressing: whisk the harissa, crème fraîche, citrus juice and zest, and pomegranate molasses together, then season.
- Put the leeks, whole and unpeeled, straight onto the coals, and lay the chops on the grill; cook for 3 to 4 minutes each side, then rest for a few minutes and season. Meanwhile, toss the broccoli in the olive oil and grill until charred.
- Once the leeks are blackened and soft, strip away the burnt outer layer and slice.
- To serve, spread the dressing across a platter, pile on the vegetables and lamb chops, and take it to the table.
Serving Line
Harissa asks for a cold lager, and Menabrea Bionda answers; crisp, clean and percect for dialing down the heat.
Wild Mushroom Arancini
View Recipe
James Martin’s Pasta Paella
View Recipe
Stay in the know
Stay up to date with Menabrea by signing up to our newsletter Email addressEmail address
