Harissa lamb rump on garlic naan

Ingredients:

 

  • Woolies lamb rump, fat scored.
  • Salt and freshly ground black pepper.
  • 4T Woolies harissa paste
  • 4 Woolies garlic naan
  • 1 Woolies crunchita lettuce, shredded
  • 380g sweet and sour sliced gherkins
  • Woolies pink pickled onion petals

For the sumac onions and tomatoes:

  • 1/4 cup white spirit vinegar
  • 2T brown sugar
  • 200g cherry tomatoes, halves and some quartered
  • 1 onion, thinly sliced
  • 1T sumac

For the yoghurt sauce:

  • 4T water
  • 1T tahini paste
  • ¾ cup double cream yoghurt
  • 1t ground cumin
  • 1 clove garlic, finely grated
  • Salt and freshly ground black pepper

How To Make Harissa lamb rump on garlic naan

Coat your lamb in salt, freshly ground black pepper and the harissa paste. Set aside to marinate while preparing the coals.
For the sumac onions and tomatoes, combine the sugar and vinegar and stir until most of the sugar has dissolved before adding the tomatoes and onions. Add the sumac and mix to combine.
For the yoghurt sauce. Mix the tahini and water together until the tahini is less thick. Mix that though the yoghurt along with the cumin, garlic, salt and freshly ground black pepper to taste.
Add your lamb to the braai, placing it fat side down and cook for 5 minutes before turning over and cooking the other side for 3 minutes. Remove from the braai to rest for 10 minutes.
While the lamb is resting toast the naan on the braai until warmed through and slightly toasted.
Carve the rested lamb into thin slices.
Add some of the shredded lettuce along with a few slices of gherkins to the naan. Next add some of the sumac onions and tomatoes before adding the lamb. Finish with a generous drizzle of the yoghurt sauce before serving.