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Quick harissa lamb chops with asparagus and bean salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Lamb chops with mint yogurt and asparagus-bean salad.
Ingredients:
  • 250g green beans, ends trimmed
  • 2 bunches asparagus, woody ends trimmed, halved
  • 8 Lamb Loin Chops
  • 20g almond
  • 120g pkt Baby Rocket
  • 200g beetroot dip
  • 1 tsp ground coriander
  • 1 tsp caraway seeds
  • 1 tsp garlic powder
  • 1 tsp dried chilli flakes (optional)
  • 200g Greek-style yoghurt
  • 125.00 ml finely chopped mint
Instructions:
  • Blanch beans and asparagus in boiling water for 2 minutes until vibrant green and al dente. Shock in cold water and drain thoroughly.
  • Combine a tantalizing mix of cumin, coriander, paprika, caraway seeds, garlic powder, and optional chili in a bowl. Don't forget to season generously!
  • Preheat a barbecue grill or chargrill to medium-high. Evenly coat the lamb with the flavorful harissa spice mix. Grill for 2-3 minutes on each side for a perfectly juicy result. Place on a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Prepare the minted yoghurt by mixing together yoghurt and fresh mint in a bowl, then season with your favorite spices. Toss the almonds and arugula with the bean mixture. Divide the bean salad and beetroot dip onto serving plates, top with the lamb, and serve with the flavorful minted yoghurt.

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