Super quick, and plenty flavorful, the harissa marinade does double duty as a spicy sauce once the lamb is cooked.
Pair with: Zinfandel. The rich, sweet fruit of this grape is great for taming the harissa heat in this dish. And the brimming berries in the Zin make a good foil for full-flavored lamb combined with mint. A hit of black pepper in our bottle pick creates a bridge too. Recommended bottle: August Briggs 2010 Zinfandel (Napa Valley).