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Harissa Lamb with Lemon Mint Chickpea Salad

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.


  • 1/4 cup harissa*
  • 1 large garlic clove, minced
  • 1/2 cup extra-virgin olive oil, divided
  • 1 pound lamb knuckle or bottom roast
  • 2 cans (14.5 oz. each) chickpeas (garbanzos), drained and rinsed
  • 2/3 cup fresh mint leaves
  • Peel from 1 lemon (use a vegetable peeler), thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup thinly sliced red onion

Nutrition Information

  • calories 621
  • caloriesfromfat 64 %
  • protein 32 g
  • fat 45 g
  • satfat 12 g
  • carbohydrate 22 g
  • fiber 6.1 g
  • sodium 489 mg
  • cholesterol 99 mg

How to Make It

  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.

  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.

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

  4. Note: Nutritional analysis is per serving.