Harissa Yoghurt Lamb with Carrot, Almond and Mint Salad
  • Prep time: 30 minutes
  • Calories: 400
This delightful lamb dish is ready within 30 minutes - quick, easy and delicious to boot. Sweet lamb combined with a crunchy carrot, cucumber and mint salad - what's not to love?
  • 350 g of Lamb Steaks
  • 60 g of Greek Yoghurt
  • 12 Tbsp of Harissa Paste (Classic)
  • 1 Small Bunch of Mint
  • 1 of Carrot
  • 14 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 12 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!