Portly Cooks | Harissa & Mint Lamb Belly Pita

Harissa and Mint Lamb Bellly Pita

So, this one came to mind while I was watching a cooking demonstration last weekend. This is perfect for the BBQ and seeing as this weekend is a Bank Holiday why not wheel it out (brolly at the ready just in case) and chuck this on the coals.

  • Lamb Belly
  • 1 tsp Harissa Spice Mix
  • 1 tsp Dried Mint
  • ½ Tsp Garlic Powder
  • Salt and Pepper
  • Pita Bread
  • Handful of Fresh Rocket

There are two ways of making this…

In a pan

For the pan version I heated a wok until it was smoking hot (literally). While the pan heated I thinly sliced the lamb belly and then added a teaspoon of rapeseed oil. To that I added the lamb and cooked until crispy.

You may need to drain the pan of excess fat a couple of times during cooking.  When the lamb was nearly done I zapped a couple of pita breads in the microwave to soften and warm them and sliced them open. Add the spice mix to the pan, toss well and cook for about a minute. Finally put the lamb in the pita with some rocket and enjoy!

On the BBQ

For the BBQ version, mix the spices together, but this time keep the belly whole and use the spice mix as a rub for the meat.  Rub the meat with the spices and leave for around 15 minutes at least before you chuck it on the coals.

Cook the lamb until its crispy, then remove from the BBQ and slice thinly then once again with some rocket, stick in some pita and enjoy!

PG

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