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Cat Cora's Harissa Roasted Lamb with Asiago Orzo, Sautéed Spinach and Braised Maitake Mushrooms

Cat Cora's Harissa Roasted Lamb with Asiago Orzo, Sautéed Spinach and Braised Maitake Mushrooms

 

SERVES 4-6

HARISSA ROASTED LAMB INGREDIENTS

2 pound boneless leg of lamb

5 tablespoons harissa

4 garlic cloves, minced

Salt to taste

Pepper to taste

3 tbsp extra virgin olive oil, divided

1 c grape or cherry tomatoes

⅓ c Kalamata olives, pitted and coarsely chopped

⅓ c dry white wine

1 c reduced-sodium beef or chicken broth

2 tbsp flat-leaf parsley, finely chopped

2 tbsp fresh mint, finely chopped

Instructions

Using a thin knife, trim excess fat and silver skin from the lamb. Mix 4 tablespoons of harissa with the minced garlic.   Spread all over the lamb.  Let marinate for 24 hours.

Preheat the oven to 350°F. Remove lamb from refrigerator and season with salt and pepper. Place in oven reduce oven temperature to 350°F. Continue roasting until an instant-read thermometer inserted in the thickest part of the lamb, not touching a bone, reads 125°F for medium-rare, about 1¼ hours. During the last 15 minutes of cooking time scatter tomatoes and olives in the pan.

Transfer the lamb to a cutting board and the vegetables to a serving platter. Tent with aluminum foil to keep warm.

Heat the roasting pan over high heat until sizzling. Add wine and bring to a boil, scraping up the browned bits in the pan. Season to taste with salt. Stir in broth and boil until reduced by half, 3-4 minutes. Whisk in the remaining 1 tbsp harissa. Pour into a sauceboat.

Carve the lamb and serve alongside vegetables. Sprinkle with parsley and mint. Serve with the sauce on the side.

ASIAGO ORZO INGREDIENTS

Serves 4-6

1 tablespoon kosher salt

1 1/3 cups orzo

1 tablespoon butter

1/2 cup plus 3 tablespoons grated Asiago cheese

1 teaspoon truffle oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper.

In a 4 to 6-quart stockpot, bring 4 quarts of water to a boil. Add the salt and the orzo, and cook for 5 to 7 minutes, or until the pasta is al dente, or just slightly chewy. In a 10-inch sauté pan, melt the butter. Add the cooked pasta and 3 tablespoons of the asiago cheese. Drizzle on the truffle oil, sprinkle on the salt, and give it a few cranks of freshly ground pepper. Toss well. Spoon the orzo into a serving bowl, top with the remaining cheese, and serve immediately.

SAUTEED SPINACH INGREDIENTS

Serves 4

1 pound large spinach

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

Salt to taste

Pepper to taste

INSTRUCTIONS

Heat olive oil in a large saute pan on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.  Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a wooden spoon or spatula to turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a several times. Cover the pan and cook for 1 minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat and serve immediately, pressing out liquid with the serving spoon.

BRAISED MAITAKE MUSHROOMS INGREDIENTS

Serves 4

3 garlic cloves, minced

½ cup olive oil

1 pound of maitake mushrooms, cleaned, halved through the stem

1 tablespoon fresh chopped parsley

Salt to taste

Pepper to taste

INSTRUCTIONS

Heat olive oil in 2 large saute pans over medium-high heat.  Saute each half of the mushrooms 2-3 minutes per side. Add the garlic and turn mushrooms to coat with oil and garlic.  Cook another 1 -2 minutes, toss in parsley, salt and pepper.  Coat well and cool.



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