HARISSA LAMB CHOPS W/ CARROT & RASIN SALAD
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
4 tbs harissa
½ cup natural Greek yoghurt
100ml extra virgin olive oil
4 lamb forequarter chops (about 800g in total)
Juice of ½ orange & ½ lemon, remaining halves reserved
4 carrots (about 480g), peeled and julienned (we used a julienne peeler)
½ cup (85g) raisins
½ cup (90g) pistachios, toasted and roughly chopped
½ cup flat-leaf parsley leaves
½ tsp cumin seeds, toasted
Grilled pita breads, to serve
PUTTING IT ALL TOGETHER:
Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate
Heat the barbecue or a grill pan to medium-high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.
Grill the orange and lemon halves for a minute or until charred. Set aside.
Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.
