If you’ve never had harissa, you need to try this recipe. If you like harissa, you need to try this recipe. Gluten-free never tasted so good.
Harissa is a Tunisian aromatic chilli paste which is fantastic for marinating meats. I also love to mix it with yoghurt or mayo as a dip or for spreading on burger buns. I make the marinade here by mixing it with minced garlic and lemon zest – my fave ingredients! It stains your hands for a little bit but it’s all good fun.
I’ve served this with a gluten-free feta and pomegranate quinoa salad and roast potatoes before, but this time I thought I’d shake things up and leave my beloved potatoes alone. The combination of the marinated lamb with crispy polenta chips and zesty kale salad is literally to die for.
The polenta chips recipe is on my blog too so make sure you dabble in making some of those. They’re so crunchy and herby and are amazing with this dish. Unless you’re Michael and you squirt ketchup on the plate too for dipping – the absolute HORROR.
The massaged kale salad is a must if you’re feeling fancy, but you can substitute that for broccoli or asparagus too. Got to get your greens in there! Too many people think kale is bitter and too healthy to taste good, but if you properly massage it with garlic and lemon, it takes it to a whole different dimension.
I got ya sorted for Saturday night’s dinner! Spicy, juicy, lemony, garlicky, gluten-free goodness.
- (For lamb) 2x 150g lamb leg steaks
- 2 tsp harissa paste
- 1 garlic clove, minced
- Zest of half a lemon
- 1 tsp olive oil for marinade
- 1 tbsp oil for frying
- (For polenta chips - see separate recipe)
- (For kale salad) 100g raw kale, removed from stem and chopped, or pre-prepared
- 2 garlic cloves, minced
- Juice of ½ lemon
- Salt and pepper
- Optional: Lemon wedge, pomegranate seeds
- Prepare the polenta chips in advance, preferably the morning of, or day before, to allow your mixture to set and thaw.
- Mix the ingredients for the harissa marinade and coat the lamb steaks thoroughly. Cover and place in the fridge for the flavours to infuse for at least 30 minutes and up to 4 hours.
- For the kale salad, mix the salad marinade in a medium-sized bowl and toss in the raw kale. Give it a good mix with your hands, 'massaging' it all together until the kale softens and turns brighter green in colour. This process makes the raw kale less bitter and more palatable. Set the bowl in the fridge.
- Around 30 minutes before you are ready to cook it, remove the lamb and kale salad from the fridge and your polenta from the freezer. Cut your polenta into chip slices.
- Preheat your oven to 200 degrees C. When it has heated, place your polenta chips in the oven as per polenta chips recipe instructions.
- In a pan on a medium heat, fry the lamb leg steaks for 4-5 minutes on each side to brown.
- Once browned, place the steaks in a glass baking dish along with the juices released, and bake for 20 minutes. The chips and steak should be ready at the same time.
- Assemble all the ingredients on a plate!