Lamb Crowns with Pita, Babaganoush and Sweet Potatoes
100—120 Min
Harissa originates from Tunisia and is an integral part of North African cuisine. The spice is enjoyed worldwide for its fiery kick and aromatic flavor. It breathes exoticism into the rack of lamb - and pita bread, babaganoush and sweet potatoes filled with crème fraîche round off the dish perfectly.
Ingredients 6 Portions
- 1 kgRack of lamb, with bone
- 1 pinchSea Salt, Coarse
- 1 Handful of white bread crumbs
For the Harissa
- 25 gChili Hot
- 20 gGarlic Granules
- 15 gCoriander, Ground
- 15 gPaprika Special Sweet
- 10 gCumin, Ground
For the Pita
- 500 gFlour, smooth
- 300 mlWater, lukewarm
- 10 gSea Salt, Coarse
- 10 gYeast, fresh
- 20 gOlive oil
For the sweet potatoes
- 4 pc.Sweet potatoes, medium
- 200 gCrème fraîche
For the Babaganoush
- 2 pc.Eggplant, large
- 3 tbsp.olive oil
- 2 tbsp.Tahini
- 0.5 pc.lemon, squeezed
- 3 tbsp.sesame seeds, roasted
- 1 tsp.Cumin, Ground
- 1 tsp.Sea Salt, Coarse
- 1 pinchChili with Sea Salt
- 0.5 tsp.Garlic Granules
Preparation
- 1
Dissolve the yeast in lukewarm water.
- 2
In a large bowl, mix flour with dissolved yeast.
- 3
Knead together with salt and olive oil until smooth. Cover and let rise for one hour.
- 4
Cut the eggplant in half lengthwise and prick with a fork.
- 5
Place cut side down on a baking sheet and grill at 200 °C for about 35 minutes. The skin should become wrinkled and dark.
- 6
Let the melanzani cool and then scrape out the pulp.
- 7
Divide the dough into 8 pieces, grind into a ball. Cover and let rise again for 30 minutes.
- 8
Puree the eggplant with all ingredients (except sesame seeds) in a blender. Season to taste with the spices and sprinkle with sesame seeds before serving.
- 9
Wash the sweet potatoes thoroughly and grill at 200 °C indirect heat. After about 30 minutes, they should be soft enough to be opened without difficulty.
- 10
Roll out the dough balls with a rolling pin to a thickness of 1 cm. Cover and let rise again for 15 minutes.
- 11
Preheat the pizza stone at maximum heat. Bake dough patties on the pizza stone for 3-4 minutes on each side.
- 12
Clean the lamb crowns and pat dry with kitchen paper. Rub with sea salt.
- 13
Grill the meat at direct heat 200 °C, turning occasionally, for 10 minutes.
- 14
Reduce heat to 150 °C and let simmer over indirect heat until a core temperature of 57 °C is reached.
- 15
Meanwhile, cut the sweet potatoes and fill with crème fraîche.
- 16
Mix the white bread crumbs with the Harissa spice mixture and turn the grilled lamb crown in it.
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