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Harissa lamb with carrot salad

Harissa lamb with carrot salad

Total Time
20 min
10 min
10 min
A fuss-free Moroccan inspired meal that makes the most of tender, juicy lamb and is easily doubled up to serve 2.


Lamb leg steak, raw

99 g, (buy 110g), fat trimmed

Harissa paste

2 tsp

Cumin seeds

½ tsp

Olive oil

2 tsp

Lemon juice

1 tsp


½ tsp


1 medium, spiralised

Pitted kalamata olives

30 g

Dried chilli flakes

½ tsp

Fresh flat-leaf parsley

1 tbs, coarsely chopped, plus extra to serve

Oil spray

1 x 3 second spray(s)


  1. To make carrot salad, stir cumin seeds in a small non-stick frying pan over medium heat for 1-2 minutes, until fragrant, then transfer to a medium bowl. Stir in oil, lemon juice and honey. Add carrot, olives, chilli and parsley. Season with salt and pepper and toss well. Cover and set aside.
  2. Lightly spray a non-stick grill pan with oil and heat over medium-high heat. Brush both sides of lamb steaks with harissa paste. Cook for about 3 minutes on each side or until cooked to your liking. Transfer to a plate and rest for 5 minutes.
  3. To serve, place carrot salad on serving plate, top with lamb and sprinkle with extra parsley.


TO REFRIGERATE: This salad goes with all kinds of grilled meat and fish so why not make extra to enjoy with another meal. It will keep in a reusable container for up to 3 days.