Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Marrow stuffed with lamb and harissa

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Marrow stuffed with lamb and harissa

    Can be prepared in advance if required

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4


    • 500g essential Waitrose Lean Lamb Mince (10% fat)
    • 1 essential Waitrose Onion, roughly chopped
    • 400g tin essentail Waitrose Chopped Tomatoes
    • 4 tsp Bart Harissa Paste
    • 1 Marrow, halved lengthways, deseeded and inside scored


    1. Preheat the oven to 220°C, gas mark 7. Fry the mince and onion in a large frying pan, stirring occasionally until the lamb has browned and the onions are softening. Stir in the tomatoes and harissa, then cook until the liquid has reduced slightly.
    2. Place the marrow into a roasting tin and spoon in the spiced lamb. Pour about 2cm of boiling water around the marrows, cover with foil and bake for 20-25 minutes until tender. Cut each marrow in half and serve with a tomato and red onion salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars