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Harissa lamb with spiced chickpea salad

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Spice up lean meats with harissa, then build on the Moroccan flavours with honey-coated chickpeascoatedchickpeas and carrots. 

Ingredients 

1 tbsp harissa (see note), plus extra to serve 750gserve750g lamb fillets, trimmed
1/trimmed1/4 cup (60ml) olive oil
1oil1 bunch baby carrots, halved lengthlengthways

ways 

2 carrots, thinly sliced
400gsliced400g can chickpeas, drained
1drained1 tsp ground ginger
1ginger1 tsp ground cumin
HandfulcuminHandful of coriander leaves
1leaves1 tbsp finely grated lemon zest, plus 1 tbsp lemon juice 1juice1 tbsp honey
Low-honeyLow-fat Greek-style yogurt,yoghurt, to serve 

Instructions

Step. 1 

Spread the harissa over the lamb to coat. Heat 1 tablespoon oil in a frypan over medium- high heat and cook the lamb, turning, for 2-3 minutes for medium or until browned and cookedandcooked to your liking. Rest for 5 minutes, then thinly slice. 

Step. 2 

Cook carrots in a saucepan of boiling, salted water for 5-6 minutes until tender. Add the chickpeasthechickpeas and cook for 1 minute or until heated through, then drain. Toss with ginger, cumin, coriander, lemon juice, honey and remaining 2 tablespoons oil. 

Step. 3 

To serve, divide chickpea salad among plates and sprinkle with zest, then top with lamb,

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