Succulent, tender and mouthwateringly tasty, harissa lamb neck fillet takes very little time roasted in the Uuni over a bed of peppers and onions.
* as seen on the Uuni blog for National BBQ Week.
Lamb neck fillet is a wonderfully underrated and good value cut of meat. Full of flavour it is often slow cooked but works brilliantly well roasted hot and fast. Combine with the spicy heat of a harissa and a few roast vegetables and you have a delicious, colourful dish that packs a proper punch!
A brilliant way to show off the versatility of the Uuni 2S to your friends, this dish works equally well in a larger wood-fired oven, bbq with a dome or thrown into your oven at 200C – it might need a little longer cooking time, look for 54.5C internal temperature to know when its ready.
Serve with some spiced flatbreads and a cooling tzatziki, or toss over a bed of noodles with a splash of soy sauce.
what you’ll need
Equipment: wood-fired oven/charcoal bbq with dome (Uuni 2s in my case). Cast iron pan. For the harissa: pestle and mortar. Small frying pan.
harissa lamb neck fillet: serves 2-3
- 500g lamb neck fillet
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- olive oil
- salt & pepper
for the harissa:
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp caraway seeds
1 tsp black peppercorns
1/2 cinnamon stick, broken up
1 tsp sweet paprika
1 tsp smoked paprika
1/4 tsp cayenne pepper
6 garlic cloves, minced
4 tbsp olive oil
Toss your cinnamon, black pepper and cumin, coriander, fennel and caraway seeds into a dry frying pan and toast over a medium heat till fragrant.
Pour into a pestle and mortar and grind.
Throw in the rest of your harissa ingredients and mix together.
lamb and veg:
Pat dry your lamb neck fillets. Rubbing half the harissa onto each side, coat evenly. Leave to marinade for at least an hour.
Cut your peppers in half, remove the seeds and then slice lengthways.
Peel your onion and cut in quarters before pulling the layers apart.
Light your Uuni and bring it up to temperature, around 300C.
Toss your peppers and onion into a cast iron dish with a splash of olive oil and a good seasoning of salt and pepper. I split my veg and the lamb between 2 separate dishes as I didn’t have one large enough for everything.
Once your Uuni is up to temperature, slide in your cast iron dish and roast the veg for a couple of minutes until the peppers begin to char.
Place your lamb fillets on top and slide back into the Uuni.
Cook for 8-10 minutes, turning and flipping the lamb every 2 minutes till your internal temperature reads 54.5C.
Remove from the uuni and rest for 10 minutes.
Carve the lamb into thick slices and serve with the peppers and onions on spiced flatbreads and a tzatziki. Or toss onto a bowl of noodles with a drizzle of the juice from the cast iron dishes.
A few more shots from the cook: