Harissa lamb & chickpea salad with minted yogurt chutney

Name: Harissa lamb & chickpea salad with minted yogurt chutney
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 2 tbsp Cooks' Ingredients Ruby Rose Harissa Paste; 1 lime, juice; 6 tbsp No.1 Strained Greek Yogurt; 1 pack Essential Lamb Leg Steaks; 400 g can chickpeas, drained and rinsed; 4 tsp olive oil; 1 clove/s garlic, crushed; 1 tsp Cooks' Ingredients Ras El Hanout; 100 g pack Cooks’ Ingredients Mint, leaves only; 50 g baby leaf salad; 1 courgette, pared into strips

Spicy harissa and yogurt make a punchy marinade for any cut of lamb. If you don’t have any ras el hanout, then you can use a single spice like ground cumin or paprika to roast the chickpeas.

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Serves2
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins
PlusPreparation time 20 minutes + marinating

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Ingredients

2 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
1 lime, juice
6 tbsp No.1 Strained Greek Yogurt
1 pack Essential Lamb Leg Steaks
400g can chickpeas, drained and rinsed
4 tsp olive oil
1 clove/s garlic, crushed
1 tsp Cooks' Ingredients Ras El Hanout
⅓ x 100g pack Cooks’ Ingredients Mint, leaves only
50g baby leaf salad
1 courgette, pared into strips

Method

In a medium-sized bowl, mix the harissa with 2½ tsp lime juice, 1 tbsp yogurt and a pinch of salt. Add the lamb steaks, cover and marinate for at least 20 minutes, or ideally in the fridge for up to 4 hours.
Preheat the oven to 200ºC, gas mark 6. Toss the chickpeas with 3 tsp oil, the garlic and a pinch of salt. Spread out on a baking tray. Roast for 10 minutes, then scatter with the ras el hanout. Roast for 5 minutes more, then set aside.
Meanwhile, put most of the mint in a small blender or food processor with 1½ tsp lime juice, 2 tbsp yogurt and a pinch of salt. Whizz until combined, then put into a bowl and mix with the remaining 3 tbsp yogurt.
Heat a griddle pan or barbecue to high. Lift the lamb from the marinade (discard any remaining marinade) and cook them for 4-5 minutes on each side, turning occasionally, until well browned. Rest for 5 minutes. Toss the salad and courgette with the remaining 1 tsp oil and lime juice. Arrange on plates with the chickpeas, slice the lamb and place on top, scatter over the remaining mint leaves. and serve with the yogurt chutney

Cook’s tip

Use a vegetable peeler to pare the courgette into long strips, working your way around the outside. When you reach the core you can dice it and add it to the salad too. Any leftover mint can be put into a glass of water in the fridge, like a bunch of flowers. Just trim the ends first.