Lamb, Harissa & Preserved Lemon Crépinette with Red Kabocha, Pistachio Dukkah & Chermoula Vegetables

Lamb, Harissa & Preserved Lemon Crépinette

Gentle searing renders the caul-fat wrapping and builds a savory crust; an oven finish cooks the thick center without scorching the exterior.

Ingredients

• 4 pieces lamb, harissa and preserved lemon crépinettes, about 6 oz each, from Fatted Calf or a comparable butcher; verified gluten-free
• 1 tablespoon ghee

Instructions

1. Keep the crépinettes refrigerated until the pan is ready. Pat their surfaces dry without disturbing the caul-fat wrapping.
2. Heat an ovenproof skillet over medium heat. Add the ghee, then the crépinettes with space between them; use two pans if necessary.
3. Cook for 4–5 minutes on the first side, until well browned and releasing easily. Turn gently and cook for another 3–4 minutes, lowering the heat if the rendered fat begins to smoke.
4. Transfer the skillet to a 425°F oven and cook for approximately 8–15 minutes, until a thermometer inserted sideways into the center registers 160°F, or follow the butcher's instructions if more specific.
5. Rest for 5 minutes before serving. Leave excess rendered fat in the skillet rather than pouring it over the plate.

Notes

• These are already seasoned; do not add salt before cooking.
• Timing varies substantially with thickness. Use internal temperature rather than browning to judge doneness.

Roasted Red Kabocha Squash

Thick, skin-on crescents develop caramelized edges while keeping a creamy center substantial enough to support the lamb.

Ingredients

• 1 medium red kabocha squash, about 2½–3 lb
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Scrub the squash, halve it, and remove the seeds.
2. Cut four broad crescents approximately 1¼ inches thick. Cut the remaining flesh into 1-inch pieces and reserve about 2 cups for the vegetable medley; refrigerate any excess.
3. Toss the crescents with olive oil, salt, and pepper. Arrange on a parchment-lined sheet pan with a broad cut face against the pan.
4. Roast for 30–40 minutes, turning carefully after about 20 minutes, until browned at the edges and easily pierced through the thickest part. Keep the crescents intact for plating.

Notes

• Red kabocha skin is edible when tender. Trim any hard, corky areas before roasting.

Pistachio Dukkah

Coarsely crushed pistachios and toasted seeds add aromatic crunch without hiding the squash's sweetness.

Ingredients

• ⅓ cup shelled unsalted pistachios
• 2 tablespoons white sesame seeds
• 1 teaspoon black sesame seeds
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon flaky sea salt, crushed
• ¼ teaspoon freshly ground black pepper

Instructions

1. Toast the pistachios in a dry skillet over medium-low heat for 3–4 minutes, shaking frequently, until fragrant. Transfer to a plate.
2. Toast the sesame seeds in the same skillet until the white seeds are lightly golden, about 1–2 minutes. Transfer to a separate bowl.
3. Toast the coriander and cumin for 30–60 seconds, until fragrant. Let everything cool.
4. Coarsely crush the coriander and cumin in a mortar, then add the pistachios and crush into uneven small pieces. Stir in the sesame, salt, and pepper; keep the mixture loose rather than grinding it into a paste.

Notes

• This makes enough for generous finishing plus a little extra. Store completely cooled dukkah airtight.

Roasted Autumn Vegetable Medley

A hot, uncrowded pan gives the vegetables browned edges while keeping enough structure to hold the chermoula.

Ingredients

• 12 oz Brussels sprouts, trimmed and halved
• 12 oz broccoli, cut into large florets with peeled stems sliced thickly
• 1 medium fennel bulb, trimmed and cut into 1-inch wedges through the core
• 2 cups 1-inch red kabocha pieces reserved from the squash component
• 3 tablespoons extra-virgin olive oil
• ¾ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper

Instructions

1. Toss the Brussels sprouts, fennel, and squash pieces with 2 tablespoons olive oil, ½ teaspoon salt, and the pepper. Spread on a large sheet pan, placing the sprouts cut-side down.
2. Roast at 425°F for 10 minutes.
3. Toss the broccoli with the remaining tablespoon olive oil and ¼ teaspoon salt. Add it to the pan, turning the other vegetables as needed. Use another pan if the vegetables cannot sit in a single layer.
4. Roast for another 15–25 minutes, until the broccoli has browned tips, the sprouts are tender with crisp edges, and the squash and fennel are easily pierced.
5. Transfer to a warm bowl and fold through about half the chermoula just before serving. Reserve the remaining sauce for spooning onto the plates.

Notes

• Remove any vegetables that finish early rather than letting them soften while the others catch up.

Lemon-Herb Chermoula

Cilantro, parsley, lemon, and warm spices cut through the lamb's richness and give the roasted vegetables a fresh, savory coating.

Ingredients

• 1 cup loosely packed cilantro leaves and tender stems
• 1 cup loosely packed flat-leaf parsley leaves and tender stems
• 1 small clove garlic, roughly chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon sweet paprika
• 2 tablespoons fresh lemon juice, plus more to taste
• ⅓ cup extra-virgin olive oil
• ¼ teaspoon kosher salt, plus more to taste
• 1–2 tablespoons water, as needed

Instructions

1. Pulse the cilantro, parsley, garlic, cumin, coriander, paprika, lemon juice, and salt in a small food processor until finely chopped.
2. Add the olive oil and pulse briefly to form a coarse, spoonable green sauce. Add water a teaspoon at a time if it is too stiff to coat vegetables.
3. Taste and adjust the lemon and salt. Let stand for 10 minutes before serving, then stir.

Notes

• Keep the sauce textured rather than blending it into a completely smooth purée. Add it after roasting to preserve its fresh flavor and green color.

Overall Timing / Workflow

The vegetables share one oven temperature, while the sauce and dukkah can be prepared during roasting.

Instructions

1. 0:00 — Heat the oven to 425°F. Cut and season the squash crescents and vegetable medley.
2. 0:15 — Start roasting the squash crescents on one rack and the Brussels sprouts, fennel, and squash pieces on the other.
3. 0:25 — Add the broccoli to the vegetable pan. Rotate the pans between racks as needed for even browning.
4. 0:25–0:35 — Toast and crush the dukkah, then make the chermoula.
5. 0:35 — Begin searing the crépinettes. Check the vegetables and remove finished pieces to a warm serving dish.
6. 0:45 — Transfer the crépinettes to the oven to finish. Keep the roasted vegetables loosely covered, not tightly sealed, so they do not steam.
7. 0:55–1:05 — Check that the crépinettes have reached 160°F and rest for 5 minutes. Dress the vegetables with chermoula and plate.

Notes

• Allow about 65–70 minutes total, depending on the thickness of the crépinettes and squash.

Plating

Keeping the dukkah dry and the chermoula visibly spooned over the vegetables preserves the plate's contrasting textures.

Instructions

1. Place a roasted kabocha crescent across the upper half of each warm plate.
2. Set a rested crépinette partly over the squash, leaving its browned top exposed.
3. Arrange the chermoula-coated vegetables alongside and below the squash. Spoon a little additional chermoula into the gaps.
4. Scatter pistachio dukkah generously over the squash and lightly over the vegetables. Serve immediately.

Leftover Path

Storing the sauce and crunchy garnish separately keeps reheated vegetables from becoming soggy and preserves the herbs' brightness.

Instructions

1. Refrigerate the cooked lamb and vegetables in separate shallow airtight containers within 2 hours. Use within 3–4 days.
2. Refrigerate the chermoula separately and use within 3 days. Keep the cooled dukkah airtight in a cool cupboard for up to 1 week, or refrigerate for longer storage.
3. Reheat the lamb, loosely covered, in a 325°F oven until its center reaches 165°F. Reheat the vegetables uncovered at 425°F until hot and lightly crisped.
4. Slice leftover lamb over reheated squash and vegetables, then finish with cold chermoula and dukkah just before eating.