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Harissa lamb with spiced chickpea salad

Name: Harissa lamb with spiced chickpea salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon harissa (see note), 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 teaspoon ground ginger; 1 teaspoon ground cumin; Handful of coriander leaves; 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice; 1 tablespoon honey; Low-fat Greek-style yoghurt, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Spice up lean meats with harissa, then build on the Moroccan flavours with honey-coated chickpeas and carrots.

1 tablespoon harissa (see note), 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 teaspoon ground ginger
1 teaspoon ground cumin
Handful of coriander leaves
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1 tablespoon honey
Low-fat Greek-style yoghurt, to serve

Method

1.

Spread the harissa over the lamb to coat. Heat 1 tablespoon 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.
2.

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 tablespoons oil.
3.

To serve, divide chickpea salad among plates and sprinkle with zest, then top with lamb, yoghurt and extra harissa.