Moroccan Harissa-braised Leg of Lamb, Onion & Honey Jam and Chive & Lemon Aioli
American Lamb Leg, cut into 1-inch pieces 1 pound
Parsley, chopped, washed and squeezed dry 2 tablespoons
Harissa (recipe follows)
Extra virgin olive oil to taste
Chile peppers, dried 1 ounce
Garlic 1 clove
Cumin, whole toasted seeds, ground 1/2 teaspoon
Caraway, whole toasted seeds, ground 1 teaspoon
Coriander, whole toasted seeds, ground 1/2 teaspoon
Extra virgin olive oil as needed
Salt to taste
Moroccan Caramelized Onion and Honey Jam with Ras al Hanout (yields 2 quarts
Onions, thinly sliced 2-1/2 pounds
Olive oil 1-3/4 quarts Ras al Hanout (recipe follows) 2-1/2 ounces
Salt 3/4 ounce
Honey 1/2 ounce
Ras al Hanout (means ‘Top of the Shelf’) (yields 1-1/4 pounds)
Ginger, ground 3-1/2 ounces
Cinnamon 3-1/2 ounces
Cumin 3-1/2 ounces
Coriander 3-1/2 ounces
Black pepper 3-1/2 ounces
Cayenne 1 ounce
Nutmeg, grated 1/2 ounce
Cardamom 1/2 ounce
Cloves 1/4 ounce
Chive & Lemon Aioli
Egg yolk (or 1 ounce pasteurized yolk)1
Salt 1/2 teaspoon
Dijon-style mustard 1/2 teaspoon
Sugar 2 pinches
Fresh squeezed lemon juice 2 tablespoons
Chive Oil (recipe follows) 1 cup
Chives, cut into 1-inch pieces 4 ounces
Canola oil 1 cup
Spinach, blanched, shocked, squeezed dry 2 ounces
Prepare Harissa recipe below. Season the lamb generously with salt and black pepper. Marinate the lamb in the Parsley-Harissa mixture for at least 2 hours or overnight. Cover Harissa-marinated lamb with cold, filtered water and braise for 6 to 8 hours at 185°F to 200°F until tender. Separate lamb from braising liquid. Degrease, strain and reduce braising liquid to proper consistency.
Rehydrate peppers. In a food processor, grind peppers, garlic, cumin, caraway and coriander into a puree. Place in a container; cover with extra virgin olive oil.
Ras al Hanout
In a pan, combine ginger, cinnamon, cumin, coriander, pepper, cayenne, nutmeg, cardamom and cloves; toast.
Moroccan Caramelized Onion and Honey Jam with Ras al Hanout
In a pan, sauté onions in oil until soft and almost caramelized. Add Ras al Hanout and salt; continue to cook until jam-like. Finish with honey.
For the Chive & Lemon Aioli
Prepare chive oil, below. In a bowl, add egg yolk, salt, mustard, sugar and lemon juice. Drizzle chive oil in while whisking. Season as needed.
Place chives in a strainer. Run hot water over them for about 15 seconds. Shock and drain chives; dry chives. Blend oil with 1/2 of the chives for 2 minutes. And 1/2 of the remaining chives; blend 2 minutes. Add remaining chives; puree for 2 minutes. Chill in ice bath. Add blanched, cool spinach for color.
Plate sliced leg of lamb with Onion & Honey Jam and Chive & Lemon Aioli on the side. Serve with Lavash flatbread.