Harissa Lamb with Lemon Mint Chickpea Salad

Harissa Lamb with Lemon Mint Chickpea Salad


• 1/4 cup Harissa*
• 1 large garlic clove, minced
• 500 grams lamb knuckle or bottom roast
• 2 cans chickpeas (garbanzos), drained and rinsed
• 2/3 cup fresh mint leaves
• Peel from 1 lemon (use a vegetable peeler), thinly sliced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 cup thinly sliced red onion


1. In a small bowl, combineharissa and garlic with ateaspoon of the chickpea juice;set some aside for serving. Cutlamb into 4 pieces, then brush2 tablespoons of paste over each.Grill lamb at 200°C, turning andbrushing after 5 minutes with alittle more paste as you go, untildone the way you like (about 10minutes for medium-rare). Letrest 10 minutes, then slice.
2. For salad, mix together chickpeas, mint, lemon peel, juice, salt, onion and teaspoon of chickpea juice. Serve lamb slices over or mixed into bean salad, with reserved harissa sauce on the side.

* Buy Harissa, a North African chile-and-spice paste, in the international section of many supermarkets. If you cannot find that, try using Ras-El-Hamout, a fantastic morrocan blend of spices.

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