North African Harissa Spiced Lamb Chops with Honey & Egyptian Dukkah Roasted Carrots

When my nose got a whiff of eat.art’s North African Harissa spice mix, I literally started to drool. It is so fragrant, spicy and pleasantly hot. I had lamb loin chops and beautiful baby rainbow carrots in my kitchen and to marry the two, I spiced the lamb with the harissa spice mix and to keep to a similar theme for the carrots, I roasted them in orange juice, honey and eat.art’s Egyptian Dukkah spice mix. The combination of juicy spiced lamb chops and roasted carrots (adorned with toasted hazelnuts, thyme and extra dukkah) was a North African inspired delight! The best part is, this all goes into the oven at the same time for +- 25 minutes. Dinner within 30 minutes, what a treat! A feast for the eyes and bellies!

harissa-and-dukkah-lamb-carrots-6

Ingredients
6 lamb loin chops
Olive oil
Juice of ½ a lemon
30 ml eat.art’s North African Harissa spice mix

500 g baby rainbow carrots (use simply cut plain carrots chunky on the diagonal), washed and scrubbed
Olive oil for drizzling
Juice of half an orange
30 ml honey
45 ml eat.art’s Egyptian Dukkah spice mix
A few sprigs of thyme
A handful of hazelnuts, pan toasted and roughly chopped
Salt

Method
Preheat the oven to 200°C.
Place the lamb chops spaced out into a baking dish. Drizzle with olive oil and lemon juice and season generously with eat.art’s North African Harissa spice.
Place the carrots in a medium baking dish. Drizzle with olive oil and add the orange juice, honey, eat.art’s Egyptian Dukkah spice and some sprigs of thyme. Shake & toss around to make sure the carrots are well coated. Season with salt to taste.
Place the lamb and carrots into the oven and bake for 25 – 30 minutes (depending on size of your chops and carrots).
Sprinkle the carrots with toasted hazelnuts, thyme leaves and more dukkah (an extra drizzle of honey wouldn’t hurt too).
Serve immediately!

Variations:
Add some crumbled feta or goats cheese to the carrots.
Serve with a garlic and herb yoghurt sauce.

By Carey Erasmus

michelleparkinphotography_careyerasmus-1885Carey is a freelance development chef and food stylist with a ND: Food Science and Nutrition. With over 12 years of experience in the food industry she has established an impressive portfolio and creates recipe or foodie content for various clients. She also has a popular food blog called Bits of Carey where she shares fuss free recipes and collaborates with like-minded brands and campaigns.  www.bitsofcarey.co.za

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