Harissa Yoghurt Lamb with Carrot, Almond and Mint Salad
- Prep time: 30 minutes
- Calories: 400
- 350 Grams of Lamb Steaks
- 60 Grams of Greek Yoghurt
- 0.5 Tablespoons of Harissa Paste (Classic)
- 1 Small Bunch of Mint
- 2 Carrot
- 0.25 Cups of Flaked Almonds
- 1 Garlic Clove
- 2 Lebanese Cucumber
- 1 Lemon
- 1 Red Onion
Marinate Lamb:Peel and mince the garlic. In a bowl, combine yoghurt (reserving 1 TBS), harissa paste (it's spicy so add to your liking) and minced garlic. Add the lamb, season with salt and pepper and toss to coat. Leave lamb to marinate for 10 minutes.
Toast Almonds:Wash the fresh produce. 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 a large 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 (reserving a few leaves for garnish). Finely dice half the red onion (you will have some left over). Using a peeler, peel carrot into long strips. Cut cucumber in half length wise and thinly slice on an angle. Combine onion, carrot, cucumber and mint in a bowl and dress with about 1 TBS olive oil (extra virgin if you have it) and a squeeze of lemon juice.
You Plate It:Slice lamb as desired. Divide salad among plates and top with sliced lamb. Garnish with reserved mint leaves and yoghurt. Enjoy!