Harissa Lamb with Lemon Mint Chickpea Salad

Name: Harissa Lamb with Lemon Mint Chickpea Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams lamb knuckle or bottom roast; 822 grams cans each) chickpeas (garbanzos), drained and rinsed; 158 milliliters fresh mint leaves; 1 large garlic clove, minced; 59 milliliters harissa; 1 teaspoons kosher salt; 2 Tbsps fresh lemon juice; 1 Peel from lemon (use a vegetable peeler), thinly sliced; 118 milliliters extra-virgin olive oil, divided; 59 milliliters thinly sliced red onion

Harissa Lamb with Lemon Mint Chickpea Salad is a gluten free and dairy free main course. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 42g of protein, 40g of fat, and a total of 656 calories. This recipe serves 4. Head to the store and pick up bottom roast, lemon juice, garlic clove, and a few other things to make it today. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Prepare a charcoal or gas grill for high heat (450 to 550; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, combine harissa, garlic, and 1/4 cup oil; set some aside for serving.

Ingredients you will need

Harissa

Garlic

Cooking Oil

Equipment you will use

Grill

Bowl

Cut lamb into 4 pieces, then brush 2 tbsp. of paste over each. Grill lamb, turning and brushing with a little more paste as you go, until done the way you like, about 10 minutes for medium-rare.

Ingredients you will need

Lamb