- 2 garlic cloves, finely chopped
- 1 tablespoon ground cumin
- Juice of 2 lemons
- 2 teaspoons harissa paste
- 1/3 cup (80ml) olive oil
- 12 French-trimmed lamb cutlets
- 2 x 400g cans chickpeas, rinsed, drained
- 3 tablespoons tahini (sesame paste)
- Warmed flatbread (such as Lebanese or pita), chopped tomato, sliced red onion, rocket and natural yoghurt, to serve
Place garlic, cumin, juice, harissa, oil and 2 teaspoons salt in a small bowl and mix well. Add half the spice mixture to a shallow dish with lamb and toss to coat. Set aside.
Set 1/2 cup chickpeas aside. Whiz the remaining chickpeas with the tahini and remaining spice mixture in a food processor to form a smooth puree (add a little boiling water if too thick).
Heat a heavy-based frypan or chargrill pan over medium-high heat. When hot, cook lamb in 2 batches, for 2-3 minutes each side until browned but still pink in centre. Serve with pita on a bed of the puree, with reserved chickpeas, tomato, onion and rocket. Drizzle with yoghurt.
Harissa is a North African chilli paste from delis and gourmet shops.
Nutrition Per Serve