Spicy ground lamb, harissa & mint BBQ sauce and artichoke couscous..
For a 1 pound loaf
1 pound pastured ground lamb
1/2 cup dry bread crumbs
1/2 small yellow onion, diced
2 stalks celery, diced
2 small carrots, diced
2 cloves garlic
2 pastured eggs
1 tablespoon chopped parsley
1 teaspoon grains of paradise
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon caraway seed
1 teaspoon sea salt
1 teaspoon cracked pepper
1/4 cup harissa
1/4 cup homemade ketchup
2 tablespoons filtered water
1 tablespoon chopped fresh mint
1 cup couscous
1/2 can organic artichoke hearts
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 teaspoon turmeric
Sweat the celery, onion, carrots and garlic in a dry skillet until soft. Allow to cool.
Meanwhile, simmer harissa, homemade ketchup, water and fresh mint in a small pan.
Crush the whole spices in a mortar.
Combine the lamb, spices, eggs, vegetables and parsley together in a bowl. Fold in enough dry bread crumbs so that the mixture feels damp but not too wet.
Put lamb mixture into a greased loaf pan. Set the loaf pan inside of a baking dish and pour enough water into the baking dish to come 1/2 way up the sides of the loaf pan.
Spread harissa mint sauce over the top of the meat loaf.
Place the nested pans in a 350 degree oven until cooked through, about 50-60 minutes. Allow meatloaf to rest 15 minutes.
Meanwhile, prepare couscous, adding quartered artichoke hearts, turmeric, parsley, cilantro, sea salt and saffron threads (optional).
To serve, place thick slices of meatloaf over couscous. Dress with additional BBQ sauce if desired.