Photo: Iain Bagwell; Styling: Kevin Crafts
Prep Time
30 Mins
Yield
Serves 4

We cut the lamb into smaller pieces so it cooks quickly and so each one has some of the flavorful harissa crust when sliced.

How to Make It

Step 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, turning and brushing with a little more paste as you go, until done the way you like, about 10 minutes for medium-rare. Let rest 10 minutes, then slice.

Step 2

For salad, mix together chickpeas, mint, lemon peel, juice, salt, onion, and remaining 1/4 cup oil. Serve lamb slices over or mixed into bean salad, with reserved harissa sauce on the side.

Step 3

*Buy harissa, a North African chile-and-spice paste, in the international section of many supermarkets.

Step 4

Note: Nutritional analysis is per serving.

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