This recipe is dedicated to my good friend Ingerid who made the Harissa Sauce. Minimum marinating time is 2 hours; overnight is preferred. It is best to use fresh herbs. Dried herbs in the quantities indicated can be used as a substitute. Rubbing them between the palms of your hands helps to release the oils during marinating and cooking, thereby enhancing the flavour and aroma.
All the ingredients including harissa sauce are readily available. The preparation method is easy. The results are very satisfying because the lamb is moist and tender and all the flavours blend well together. - 16 Apr 2009