Lamb Tenderloin with Rose Harissa | Lynmar Estate
2022 Spring Lynmar 765 2web

Lamb Tenderloin with Rose Harissa

A delightful and delightfully unexpected dish that is a perfect pairing for Pinot Noir.

Ingredients

Rose Harissa

Yield: 1+ pint

  • 1 1⁄2 cups dried chili (Nora), de-stemmed and de-seeded
  • 2 teaspoons caraway
  • 1 tablespoon coriander
  • 2 teaspoons cumin
  • 14 garlic cloves, chopped
  • 1 tablespoon salt
  • 6 tablespoons extra-virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon paprika
  • 6 tablespoons lemon juice
  • 3 tablespoons Champagne vinegar
  • 1-2 teaspoons rose water (start with 1 teaspoon and add more is desired)

    Lamb Tenderloin with Rose Harissa

    Yield: 4 servings

    • 8 lamb tenderloins (trimmed of sinew)
    • 1 1⁄2 cups Greek yogurt
    • 2 tablespoons olive oil
    • 2 tablespoons Rose Harissa (recipe above)
    • 2 teaspoons minced garlic
    • 2 large bay leaves, crumbled
    • 2 sprigs rosemary, crushed (optional)

    Directions

    Rose Harissa

    • Place chilies in medium-sized bowl and cover with boiling water. Cover and let sit for about 15 minutes.
    • Drain water from chilies (reserve liquid for another use).
    • Place reconstituted chilies and all other ingredients into a food processor (or mortar and pestle), and grind everything to a fine paste.
    • Pass the mixture through a fine-meshed sieve in order to remove skins. Reserve paste for future use.

    Lamb Tenderloin with Rose Harissa

    Yield: 4 servings

    • Place all ingredients together in small bowl. Cover with plastic wrap and place in refrigerator overnight.
    • Remove marinade from lamb, season with salt and pepper, and grill for about 2-3 minutes per side, depending on size.
    • Remove from grill, let rest for 5 minutes before slicing into desired size, then serve with small smear of rose harissa labneh.
    • Serve immediately!



    Pairs beautifully with our Pinot Noir.

    Shop Pinot Noir