Harissa Lamb with Lemon Mint Chickpea Salad

Harissa Lamb with Lemon Mint Chickpea Salad
Photo by Iain Bagwell

Ingredients

  • 2/3 cup fresh mint leaves
  • 2 cans (14.5 oz. each) chickpeas (garbanzos), drained and rinsed
  • 1 pound lamb knuckle or bottom roast
  • ¼ cup harissa*
  • ½ cup extra-virgin olive oil, divided
  • ½ cup extra-virgin olive oil, divided
  • ¼ cup thinly sliced red onion
  • + 13 more ingredients
    • ½ teaspoon kosher salt
    • 2 tablespoons fresh lemon juice
    • 1 large garlic clove, minced
    • Peel from 1 lemon (use a vegetable peeler), thinly sliced
    • Peel from 1 lemon (use a vegetable peeler), thinly sliced
    • 2/3 cup fresh mint leaves
    • 2 cans (14.5 oz. each) chickpeas (garbanzos), drained and rinsed
    • ¼ cup thinly sliced red onion
    • ½ teaspoon kosher salt
    • 2 tablespoons fresh lemon juice
    • 1 large garlic clove, minced
    • 1 pound lamb knuckle or bottom roast
    • ¼ cup harissa*

1. 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. Cut lamb into 4 pieces, then brush 2 tbsp. of paste over each. Grill lamb, ...

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