Sunday, March 31, 2013

Harissa lamb with spiced chickpea salad recipe

Harissa lamb with spiced chickpea salad
Harissa lamb with spiced chickpea salad

Serves 4

Harissa lamb with spiced chickpea salad ingredients: 1 tbs harissa, plus extra to serve. 750g lamb fillets, trimmed. 1/4 cup (60ml) olive oil. 1 bunch baby carrots, halved lengthways. 2 carrots, thinly sliced. 400g can chickpeas, drained. 1 tsp ground ginger. 1 tsp ground cumin. Handful of coriander leaves. 1 tbs finely grated lemon zest, plus 1 tbs lemon juice. 1 tbs honey. Low-fat Greek-style yoghurt, to serve

Harissa lamb recipe:
Spread the harissa over the lamb to coat. Heat 1 tbs oil in a frypan over medium-high heat and cook the lamb, turning, for 2-3 minutes for medium or until browned and cooked to your liking. Rest for 5 minutes, then thinly slice. Cook carrots in a saucepan of boiling, salted water for 5-6 minutes until tender. Add the chickpeas and cook for 1 minute or until heated through, then drain. Toss with ginger, cumin, coriander, lemon juice, honey and remaining 2 tbs oil. To serve, divide chickpea salad among plates and sprinkle with zest, then top with lamb, yoghurt and extra harissa. * Harissa is from Middle eastern and gourmet food shops