What’s Cooking: Harissa Spiced Lamb Loin

Think spring with Chef Jacob Jasinski’s gorgeous and flavorful Easter lamb recipe.

Harissa Spiced Lamb Loin
Warm Couscous Salad, Lemon Hummus, Fig Jus

For the Lamb Loin:
2 pounds lamb loin
2 tablespoons Harissa* paste
2 cloves garlic, chopped
2 tablespoons rosemary, chopped
Extra virgin olive oil, to taste
Salt and pepper, to taste

For the Couscous Salad:
2 cups uncooked couscous
1 small red onion
1 small red bell pepper
2 tablespoons fresh mint
¼ cup golden raisins
2 tablespoons toasted pine nuts
1 lime (juice and zest)
¼ cup extra virgin olive oil
Salt and pepper, to taste

For the Lemon Hummus:
4 cloves of garlic, peeled
2 cups canned chickpeas, rinsed
1/3 cup tahini
2 tablespoons extra virgin olive oil
2 tablespoons water
6 tablespoons lemon juice and zest
10 dashes Tabasco
Salt and pepper, to taste

For the Fig Jus:
2 cups chicken stock
6 fresh figs, quartered
1 cup Port
1 Spanish onion, chopped
2 sprigs thyme
2 sprigs rosemary
4 cloves of garlic, peeled
¼ cup balsamic vinegar
3 tablespoons unsalted butter


  1. TO PREPARE THE LAMB, using a large bowl, mix all ingredients except the lamb to create a marinade. Toss the lamb loin in the bowl with the marinade, cover with plastic wrap and refrigerate for 2 hours. Grill on high heat, cooking about 4 minutes on each side.
  2. TO PREPARE THE COUSCOUS, bring 2 ½ cups of water to a boil. Place couscous in a bowl and pour the boiling water over it. Cover with plastic wrap and let sit for about 10 minutes. Meanwhile, chop the red onion and red bell pepper and finely chop the mint. Uncover the couscous and fluff with a fork. Mix all ingredients together and season to taste with salt and pepper.Riegel_160411_0336
  3. TO PREPARE THE HUMMUS, place the garlic and chickpeas in a food processor and blend. Add all the other ingredients and blend until smooth. Season with salt and pepper to taste.
  4. TO PREPARE THE FIG JUS, in a medium saucepan melt butter and sauté the onion until translucent. Add the remaining ingredients and reduce by half, which will take about 30 minutes. Once reduced, strain through a sieve, discarding the thyme and rosemary sprigs and garlic cloves. Place strained mixture back on the heat and reduce by another quarter or until the sauce coats the back of a spoon.
  5. TO ASSEMBLE,  layer the couscous salad on the bottom of a large platter. Slice the lamb loin and arrange the pieces neatly on top of the couscous. Drizzle the fig jus over the top. Serve hummus in a separate bowl.


Hungry for more? Discover the flavors in Seasons this month or make a reservation today.