Photo of Harissa lamb with  carrot salad by WW

Harissa lamb with carrot salad

Points® value
Total Time
15 min
10 min
5 min
A fuss-free Moroccan-inspired meal that makes the most of tender, juicy lamb.


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)


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


  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.


This salad not only keeps well, but goes with all kinds of grilled meat and fish. Make a double batch by doubling the ingredients and storing the remainder in the fridge to enjoy the next day.