Harissa Spiced Lamb Neck

Toss the cinnamon, black pepper, cumin, coriander, fennel, and caraway seeds into a dry frying pan and toast over a medium heat until fragrant.

Pour the cooked spices into a pestle and mortar and grind until powdered. Add the olive oil, minced garlic cloves, cayenne pepper, and paprika into a small bowl. Toss over the crushed spices and mix together until a beautiful thick harissa is formed.

Pat dry the lamb neck fillets with kitchen paper, then rub half the harissa onto each side, coating evenly. Leave to marinade for at least an hour.

While the meat is marinating, cut your peppers in half, de-seed, and slice lengthways. Peel your onion and cut in quarters before pulling the layers apart.

Fire up your Ooni pizza oven. Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Place your Dual sided grizzler plate inside the oven to preheat with a little oil. If using a smaller cast iron dish, you may need to split everything in 2. After 10 mins, remove the pan and add your veg. Return the pan to the oven and cook for 5 minutes or so, until the vegetables are beginning to soften and char.

Place your lamb fillets on top and slide back into the oven. Cook for 8-10 minutes, turning and flipping the lamb every 2 minutes until crisp on the outside and tender inside. Check the internal temperature of the meat for 130.1F/ 54.5C.

Remove the pan from the oven and cover with aluminium foil to rest for 10 minutes. Once rested, slice and serve right away. Best served with Moroccan Spiced flatbreads and side of tahini sauce.