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
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
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 Quail Hill Vineyard Pinot Noir.