Harissa Lamb with Lemon Mint Chickpea Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
We cut the lamb into smaller pieces so it cooks quickly and so each one has some of the flavorful harissa crust when sliced. Ingredients:
1/4 cup harissa |
1 large garlic clove, minced |
1/2 cup extra-virgin olive oil, divided |
1 pound lamb knuckle or bottom roast |
2 cans (14.5 oz. each) chickpeas (garbanzos), drained and rinsed |
2/3 cup fresh mint leaves |
peel from 1 lemon (use a vegetable peeler), thinly sliced |
2 tablespoons fresh lemon juice |
1/2 teaspoon kosher salt |
1/4 cup thinly sliced red onion |
Directions:
1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, combine harissa, garlic, and 1/4 cup oil; set some aside for serving. Cut lamb into 4 pieces, then brush 2 tbsp. of paste over each. Grill lamb, turning and brushing with a little more paste as you go, until done the way you like, about 10 minutes for medium-rare. Let rest 10 minutes, then slice.
2. For salad, mix together chickpeas, mint, lemon peel, juice, salt, onion, and remaining 1/4 cup oil. Serve lamb slices over or mixed into bean salad, with reserved harissa sauce on the side.
3. *Buy harissa, a North African chile-and-spice paste, in the international section of many supermarkets.
4. Note: Nutritional analysis is per serving.
|
|