Quick harissa lamb and red onions with herby quinoa

Method

1. Heat the oil in a large frying pan over a medium heat and cook the onions for 2-3 minutes until starting to caramelise. Remove and set aside. Season the lamb, put in the pan the onions were cooked in, then cook over a medium heat until browned all over. Return the onions to the pan. Stir through the harissa, lemon zest and chicken stock, then bring to a gentle simmer. Cook for 10 minutes or so until the lamb is cooked through and the liquid has thickened slightly.
2. Meanwhile, heat the quinoa according to the pack instructions. When it’s ready, fluff up the grains with a fork, then stir through the extra-virgin olive oil, lemon juice, roasted red pepper slices, pine nuts and fresh coriander. Taste the lamb and season if needed. Serve the lamb with bowls of the quinoa.