Harissa lamb with carrot salad
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
A fuss-free Moroccan inspired meal that makes the most of tender, juicy lamb and is easily doubled up to serve 2.
Ingredients
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
Honey
½ tsp
Carrot(s)
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)
Instructions
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.
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