Lamb with harissa yoghurt and herb salad
lean lamb fillet
675 g, (backstraps) fat trimmed (buy 3 x 250g)
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (400g can)
1 cup(s), torn
fresh flat-leaf parsley
3 bunch(es), (witlof) trimmed, leaves separated
1 small, thinly sliced
low-fat Greek yoghurt
¾ cup(s), (180g)
1 x 3 second spray(s)
- Place lamb on a plate and lightly spray with oil. Sprinkle both sides with sumac.
- 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.
- 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.