36
FOOD
Barbequed lamb meatballs, serves x.
These juicy lamb meatballs are loaded with Middle Eastern flavours and take minutes to prepare and sear. Charcoal
seasons and caramelises the outside for a complex, authentic dish that's perfect to prepare in advance for al fresco
BBQ parties.
Ingredients
• 1kg Lamb mince
• 1 tbsp Ras el hanout
• 1 tbsp Sweet paprika
• 1 tbsp Ginger, grated
• 1 tbsp Garlic, grated
• 1 bunch Fresh coriander
• 1 tsp Sea salt
• 1 Egg
For the harissa dip
• 1 tbsp Harissa paste
• 3 tbsp Mayonnaise
• Juice of half a lemon
For the couscous
• 200g Couscous
• 200ml Chicken stock
• 1 bunch Parsley
• 1 bunch Coriander
• 1 bunch Mint
• 1 bunch Wild garlic leaves
(optional)
To serve
• Roasted red peppers
• Red chicory
• Cherry tomatoes on the vine
• 1 Lemon, halved widthways
Method
1. Set up your ceramic grill using a
deflector plate on one half of the
grill and the other side exposed to
the coals.
2. Combine the lamb mince, spices and
one egg in a bowl. With wet hands,
shape (how many?) mini balls out of
the mixture. Thread three meatballs
onto each flat wide skewer.
3. Smoke meatballs offset at 150°C until
their internal temperature hits 61°C,
then grill direct to add more colour
for a few minutes, ensuring the
internal temperature hits a minimum
of 64°C.
4. Grill the lemons fruit side down
until caramelised and set aside.
Grill the cherry tomatoes on the
vine direct and set aside.
5. For the dip, put the ingredients in
a small bowl and mix together.
6. Put the couscous in a bowl and
bring the stock up to the boil.
Pour over the couscous and cover
with a tight reusable lid or cling
film and leave for five minutes.
Fluff up the couscous well with
the fork and add the chopped
herbs, leaving some for scattering
over at the end.
7. To serve, arrange the couscous,
chicory and roasted red pepper
on a plate and place the meatballs
on top. Spoon the harissa dip
over in dollops and garnish with
remaining herbs.