Author Notes
This is a pretty basic and easy take on middle eastern flavors just to give a twist on dinner. —Matt Wheelock
Ingredients
- The Lamb and Chickpease
-
1/4 cup
Harissa/ if mild a bit of siracha
-
1/2
lemon jucie
-
1 pound
boneless lamb leg
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2 cans
chickpeas
-
1/2
lemon jucie
-
1 tablespoon
yogurt
-
1 teaspoon
toasted cumin
-
Pinch
smoked paprika
-
Pinch
salt
- Yogurt sauce and lentils
-
1 cup
plain yogurt
-
1/2 tablespoon
siracha
-
Dash
lemon jucie
-
Pinch
salt
-
1 teaspoon
toasted cumin
-
1 cup
lentils
-
1
garlic clove
-
Pinch
cayenne
-
Pinch
salt
-
1
bay leaf
Directions
- The Lamb and Chickpease
-
mix in the lemon juice harissa and sriracha if harissa not hot. Then put the lamb in and refrigerate till ready to cook.
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When ready to cook lamb, season with salt on both sides. Then sear it on a pan on all sides about 3-5 minutes on each side. Then put into a 350 degree oven for 25 minutes and then let rest.
- Yogurt sauce and lentils
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For the yogurt mix in the yogurt, lemon, honey, salt, cumin, and sriracha. Mix and taste and adjust for seasoning.
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Add the remaining ingredients to four cups of water and boil. When water is boiling bring it down to a simmer for 15 minutes. Leave in water until you are about to plate.
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Put a bit of Chickpeas then the lentils, after that the lamb and finish with yogurt sauce. (in the photo I had hot sauce on there just for me but you could put some on to if you want)
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