Harissa Yoghurt Lamb with Carrot, Almond and Mint Salad
- Prep time: 30 minutes
- Calories: 400
- 350 g of Lamb Steaks
- 60 g of Greek Yoghurt
- 1⁄2 Tbsp of Harissa Paste (Classic)
- 1 Small Bunch of Mint
- 1 of Carrot
- 1⁄4 Cup of Flaked Almonds
- 1 of Garlic Clove
- 2 of Lebanese Cucumber
- 1 Tbsp of Lemon Juice
- 1 of Red Onion
Marinate Lamb:Peel and mince the garlic. In a bowl, combine yoghurt (reserving 1 Tbsp), harissa paste (see tip) and minced garlic. Add the lamb, season with salt and pepper and toss to coat. Leave lamb to marinate for at least 10 minutes.
Toast Almonds:In a dry pan, toast almonds over a low heat until browned at the edges, and crunchy. Remove from pan and set aside.
Cook Lamb:Heat olive oil in the same pan. Cook lamb over medium-high heat for about 8 minutes (depending on thickness), turning once halfway. Remove from heat and set aside to rest for 5 minutes.
Prepare Salad:In the meantime, prepare the salad. Pick mint leaves and roughly tear. Finely dice 1⁄2 the red onion. Using a peeler, peel carrot into long ribbons. Cut cucumber in half lengthwise and thinly slice on an angle. Combine onion (to taste), carrot, cucumber and mint in a bowl and dress with 1 Tbsp olive oil and lemon juice (to taste).
You Plate It:Slice lamb as desired. Divide salad among plates and top with sliced lamb. Garnish with reserved mint leaves and yoghurt. Enjoy!