Harissa lamb with carrot salad
4
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
A fuss-free Moroccan-inspired meal that makes the most of tender, juicy lamb.
Ingredients
Lamb Leg Steak, Lean, Boneless, raw
110 g
Harissa paste
2 teaspoon(s)
Cumin seeds
½ teaspoon(s), level
Extra virgin olive oil
½ tablespoon(s)
Lemon Juice, Fresh
1 teaspoon(s)
Honey
½ teaspoon(s), level
Carrots, raw
2 medium
Olives, in Brine
30 g
Chilli flakes
½ teaspoon(s), level
Parsley, fresh
½ tablespoon(s), plus extra to serve
Instructions
1
For the carrot salad, toast the cumin seeds in a small nonstick frying pan set over a medium heat for 1-2 minutes until fragrant, then transfer to a mixing bowl. Add the oil, lemon juice and honey, then season well. Add the carrots and toss to coat, then set aside to marinate while you cook the lamb.
2
Heat a nonstick griddle pan over a high heat until smoking. Brush the lamb on both sides with the harissa paste, then griddle for 2½ minutes on each side. Remove from the pan and let rest for 5 minutes.
3
Stir the olives, chilli flakes and parsley through the carrot salad and serve with lamb steaks garnished with the extra parsley.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.