Harissa Lamb with Lemon Mint Chickpea Salad
We cut the lamb into smaller pieces so it cooks quickly and so each one has some of the flavorful harissa crust when sliced.
Yield: Serves 4
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Amount per serving
- Calories: 621
- Calories from fat: 64%
- Protein: 32g
- Fat: 45g
- Saturated fat: 12g
- Carbohydrate: 22g
- Fiber: 6.1g
- Sodium: 489mg
- Cholesterol: 99mg
- 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
- 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.
- *Buy harissa, a North African chile-and-spice paste, in the international section of many supermarkets.
- Note: Nutritional analysis is per serving.
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