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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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
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.
Typical values per serving when made using specific products in recipe
Energy | 2,319kJ/ 556kcals |
|---|---|
Fat | 32g |
Saturated Fat | 11g |
Carbohydrates | 25g |
Sugars | 4.7g |
Fibre | 7.2g |
Protein | 37g |
Salt | 0.5g |
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