Best 3 Lamb Patties Moroccan Style With Harissa Sauce Recipes

Tantalize your taste buds with our delectable Lamb Patties with Harissa Sauce, a symphony of flavors inspired by the vibrant streets of Morocco. These succulent patties, crafted from ground lamb, are seasoned with a captivating blend of aromatic spices, delivering an explosion of taste in every bite. Accompanied by a vibrant and tangy Harissa Sauce, this dish promises a culinary adventure like no other.

But that's not all! This article presents a treasure trove of additional recipes that will transport you on a culinary journey through Morocco. From the classic Moroccan Carrot Salad, a refreshing and colorful accompaniment, to the irresistible Sweet Potato Fries, crispy on the outside and tender on the inside, your taste buds will be tantalized with every bite.

Indulge in the creamy goodness of Moroccan Spiced Yogurt Sauce, perfect for dipping or drizzling over your lamb patties. And for those who love a bit of heat, the Spicy Green Harissa Sauce will set your taste buds ablaze.

For a complete Moroccan feast, try your hand at the delectable Moroccan Mint Tea, a refreshing and aromatic beverage that perfectly complements the savory flavors of the lamb patties. Savor the tantalizing flavors of Morocco with our curated collection of recipes, designed to take your taste buds on an unforgettable journey.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN SPICED LAMB WITH HARISSA

Moroccan Spiced Lamb with Harissa image

Provided by Food Network

Time 45m

Yield about 20 pieces

Number Of Ingredients 20

Ingredients

1/2 chewy baguette
Olive oil
Salt and pepper
Salt and pepper
1/2 cup harissa paste (can be store bought)
1/4 cup sour cream
1 lemon, zested and juiced
1 lemon, zested and juiced
2 racks Australian lamb, trimmed
About 3 1/2 tablespoons Moroccan Spice Mix, recipe follows
Julienned dried apricots, for garnish
Chervil sprigs, for garnish
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon coriander seeds
1 tablespoon paprika
1/2 tablespoon black peppercorns
1 cinnamon stick
1/2 tablespoon ground nutmeg
1/2 tablespoon whole cloves

Steps:

Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE

Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

Ingredients

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

Steps:

For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
Preheat the oven to 450 degrees F.
Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

MOROCCAN STYLE LAMB BURGERS

Moroccan Style Lamb Burgers image

I love these. In Morocco, the people serve these burgers with ground cumin, salt, pepper and their special "harissa" sauce on the side, in a little condiment container. The spices give the burger an added flavour.

Provided by rainna

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs lean ground lamb
2 tablespoons chopped green onions
1 teaspoon paprika
4 tablespoons chopped cilantro
1/4 teaspoon crushed red pepper flakes
salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons chopped garlic

Steps:

Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil.
Using your hand, mix everything thoroughly.
Shape the mixture into 8 equal size patties similar to hamburgers.
Heat the oil in a non stick skillet.
Cook the patties over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.
Drain on paper towels and serve.

Tips:

To ensure the lamb patties are cooked evenly, make sure the patties are all of the same size and thickness. Use a kitchen scale to measure the meat for each patty.
When forming the patties, gently press the meat mixture together without overworking it. Overworking the meat will make the patties tough.
Use a meat thermometer to ensure the lamb patties are cooked to your desired doneness. For medium-rare, cook the patties to an internal temperature of 135°F (57°C). For medium, cook the patties to an internal temperature of 145°F (63°C).
Let the lamb patties rest for a few minutes before serving. This will allow the juices to redistribute throughout the patties, making them more tender and flavorful.
Serve the lamb patties with your favorite sides, such as harissa sauce, tzatziki sauce, or grilled vegetables.

Conclusion:

Lamb patties are a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a snack. They are easy to make and can be customized to your liking. With the right ingredients and a little bit of time, you can create a delicious and satisfying meal that will please everyone at the table.