Harissa Spiced Lamb over Micro Broccoli

As a chef, there is little time to cook for oneself. So simple dishes like this are often the late night go to. A few shakes of harissa, a simple vinaigrette, and a healthy handful of micros turn ground lamb into the perfect dinner. A batch of this harissa spice blend will last you quite a while and it's delicious on grilled veggies, steak, chicken, fish, shrimp, potatoes...You get the idea.

Harissa Spice Blend:

10 - dry chiles de arbol

2 tbsp - cumin seed

2 tbsp - coriander seed

2 tbsp - caraway seed

2 tbsp - smoked paprika

1/2 tsp - peppercorns (mixed if possible, but just black will work)

1/2 tbsp - garlic powder

1 tsp - dried parsley

1 tsp - dried oregano

1 tsp - fine sea salt

Toast cumin, caraway, coriander, and peppercorns in a dry saute pan over medium heat until fragrant and you hear them beginning to crackle. Transfer to heat proof dish or sheet pan and let cool to room temperature. Once cooled, grind in a mortar and pestle or coffee grinder. Grind arbol chiles seperatley, then combine the two grinds and all other ingredients.

Quick Harissa Vinaigrette:

1 tbsp - country style dijon mustard

1 tsp - harissa spice blend

3 tbsp - sherry vinegar

2 tbsp - extra virgin olive oil

Combine all ingredients in a bowl, add a pinch of salt, and whisk briskly.

Season ground lamb all over with fine sea salt, then a healthy coating of the harissa spice. Sear in a cast-iron pan over medium-high heat with a tbsp of avocado oil for about 2 minutes. Reduce heat to low and continue to cook for about 4 minutes on each side for medium rare.

Place your micro broccoli in a dish. Drizzle with vinaigrette. Top with lamb, and drizzle a little more dressing over top. Pour yourself a glass of wine and enjoy.