Name: Harissa lamb with spiced chickpea salad
Yield: 1
Cuisine: moroccan
Ingredients: 20.00 ml harissa (see note), plus extra to serve; 750g lamb fillets, trimmed; 60ml olive oil; 1 bunch baby carrots, halved lengthways; 2 carrots, thinly sliced; 400g can chickpeas, drained; 2.50 gm ground ginger; 2.50 gm ground cumin; Handful of coriander leaves; 20.00 ml finely grated lemon zest, plus 20.00 ml lemon juice; 28.60 gm honey; Low-fat Greek-style yoghurt, to serve

Harissa lamb with spiced chickpea salad

0 Likes

Prep Time:

Cook Time:

Elevate lean meats with spicy harissa, pair with sweet honey chickpeas and carrots for a Moroccan inspired dish.

Ingredients:

28.60 gm honey
20.00 ml harissa (see note), plus extra to serve
750g lamb fillets, trimmed
60ml olive oil
1 bunch baby carrots, halved lengthways
2 carrots, thinly sliced
400g can chickpeas, drained
2.50 gm ground ginger
Handful of coriander leaves
20.00 ml finely grated lemon zest, plus 20.00 ml lemon juice
Low-fat Greek-style yoghurt, to serve

Instructions:

Coat the lamb generously with the flavorful harissa paste. Sear the lamb in a hot frypan with a tablespoon of oil for 2-3 minutes per side until it reaches your preferred level of doneness. Allow it to rest for 5 minutes before slicing thinly.
Simmer carrots in a pot of seasoned boiling water for 5-6 minutes until tender. Introduce chickpeas and heat for 1 minute until warm, then drain. Mix in ginger, cumin, coriander, lemon juice, honey, and the remaining 2 tablespoons of oil.
When ready to serve, evenly portion chickpea salad onto plates, sprinkle with zest, and top with lamb, yogurt, and extra harissa.

We use cookies

Similar Recipes

Spiced lamb cutlets with chickpea puree

Harissa spiced lamb chops with hummus mash

Honey harissa meatballs & lemon rice recipe

Orlando Bloom's lamb shank tagine

Moroccan-style shepherd's pie