Yogurt and harissa lamb with crunchy salad

Yogurt and harissa lamb with crunchy salad
  • Serves icon Serves 4
  • Time icon Takes 20 mins to make, 10 mins to cook

If you like the flavours of North Africa but don’t have much time this lamb recipe – ready in 30 minutes – is for you. It’s low in calories, too.

Nutrition: per serving

Calories
399kcals
Fat
24.6g (3.4g saturated)
Protein
32.8g
Carbohydrates
11.3g (10.6g sugars)
Salt
0.2g
Calories
399kcals
Fat
24.6g (3.4g saturated)
Protein
32.8g
Carbohydrates
11.3g (10.6g sugars)
Salt
0.2g

Ingredients

  • 130g Greek yogurt
  • ½ tbsp harissa
  • 1 large crushed garlic clove
  • 4 thick lamb leg steaks (about 140g each)
  • 1½ tbsp olive oil

For the crunchy salad

  • 1 small red onion, finely chopped
  • 1 large carrot
  • 30g flaked toasted almonds
  • A large handful of lamb’s lettuce
  • 2 tsp extra-virgin olive oil
  • A squeeze of orange juice
  • Raita, to serve

Method

  1. In a large dish, mix the yogurt with the harissa, garlic and season with salt and pepper. Add the lamb leg steaks, toss to coat and leave for 10 minutes.
  2. Heat the olive oil in a large frying pan. Fry the steaks over a medium-high heat for about 8 minutes (depending on thickness), turning once halfway. Remove from the pan and leave to rest.
  3. To make the crunchy salad rinse the red onion under cold water (to remove any harshness), drain and place in a bowl. Shred the carrot and mix with the almonds. Stir through the lamb’s lettuce and dress with the extra-virgin olive oil, orange juice and some seasoning.
  4. Serve the lamb with the salad and raita on the side.

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