Lamb with harissa yoghurt and herb salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Succulent meat, wholesome chickpeas and zesty herbs make this salad seriously satisfying. Just 10 minutes cooking time means it’s a weeknight winner
Ingredients
Lamb fillet (tenderloin), raw
675 g, (backstraps) fat trimmed (buy 3 x 250g)
Ground sumac
1 tbs
Canned chickpeas, rinsed and drained
1 400g can, (400g can)
Fresh mint
1 cup(s), torn
Fresh coriander
1 cup(s)
Fresh flat-leaf parsley
1 cup(s)
Endive
3 bunch(es), (witlof) trimmed, leaves separated
Red onion
1 small, thinly sliced
Olive oil
2 tbs
Lemon juice
2 tbs
Greek yoghurt, plain, low-fat, no added sugar
¾ cup(s), (180g)
Harissa
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Place lamb on a plate and lightly spray with oil. Sprinkle both sides with sumac.
2
Preheat a barbecue or chargrill over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and rest for 5 minutes before slicing thickly.
3
Meanwhile, combine chickpeas, mint, coriander, parsley, witlof, onion, oil and half the juice in a large bowl. Combine yoghurt, harissa and remaining juice in a small bowl. Serve sliced lamb with herb salad and a dollop of harissa yoghurt.
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