Harissa Lamb Meatballs with Charred Grapes & Tahini
Kick off Week 32 with a bold fusion of North African spice and Mediterranean sweetness. This unique dish pairs juicy harissa-infused lamb with the unexpected burst of roasted grapes, creating an exciting flavor profile that is both sophisticated and easy to prepare.
Ingredients
- Ground lamb600 g
- Harissa paste2 tbsp
- Garlic cloves, minced3 stk
- Ground cumin1 tsp
- Red seedless grapes250 g
- Tahini4 tbsp
- Lemon juice2 tbsp
- Fresh mint leaves1 handful
- Couscous300 g
- Olive oil2 tbsp
Instructions
In a large bowl, combine the ground lamb, harissa paste, minced garlic, cumin, and a pinch of salt. Mix well and roll into approximately 16 small meatballs.
Place the meatballs and the whole grapes on a parchment-lined baking sheet. Drizzle with olive oil and roast at 200°C for 15-18 minutes until the meatballs are browned and the grapes are starting to blister and caramelize.
In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until you have a smooth, pourable consistency. Season with a pinch of salt.
Prepare the couscous according to package instructions. Fluff with a fork and serve the meatballs and charred grapes on top. Drizzle generously with the tahini sauce and garnish with fresh mint leaves.
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