Serves 6
Ingredients:
Lamb:
2 lbs. boneless lamb, leg or loin, cut into 1.5 inch pieces
Marinade:
1 tsp. chopped fresh rosemary
1 tsp. Harissa paste
1 tsp. honey
1 tsp. salt
2 tsp. olive oil
Procedure:
1. Whisk together all ingredients.
2. Coat meat and refrigerate 12-24 hours
3. Skewer the meat, grill over medium heat, cook to medium rare
4. Serve with cucumber salad, roasted carrots and couscous
Ingredients:
Lamb:
2 lbs. boneless lamb, leg or loin, cut into 1.5 inch pieces
Marinade:
1 tsp. chopped fresh rosemary
1 tsp. Harissa paste
1 tsp. honey
1 tsp. salt
2 tsp. olive oil
Procedure:
1. Whisk together all ingredients.
2. Coat meat and refrigerate 12-24 hours
3. Skewer the meat, grill over medium heat, cook to medium rare
4. Serve with cucumber salad, roasted carrots and couscous
Type: Authentic Recipe
Restaurant: Fifth Floor Restaurant, San Francisco , CA, USA
Source: http://www.fifthfloorrestaurant.com/files/pdf/recipe_20.pdf