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

Lamb Tenderloin

Yield: 4 servings

Instructions

Rose Harissa

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

Lamb Tenderloin

Yield: 4 servings 

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

Pairing Suggestion: Quail Hill Vineyard Pinot Noir.