Harissa Lamb with chickpeas and yogurt sauce

By • April 26, 2014 0 Comments

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Author Notes: This is a pretty basic and easy take on middle eastern flavors just to give a twist on dinner.Matt Wheelock

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Serves 2

The Lamb and Chickpease

  • 1/4 cup Harissa/ if mild a bit of siracha
  • 1/2 lemon jucie
  • 1 pound boneless lamb leg
  • 2 cans chickpeas
  • 1/2 lemon jucie
  • 1 tablespoon yogurt
  • 1 teaspoon toasted cumin
  • pinches smoked paprika
  • pinches salt
  1. mix in the lemon juice harissa and sriracha if harissa not hot. Then put the lamb in and refrigerate till ready to cook.
  2. 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

  • 1 cup plain yogurt
  • 1/2 tablespoon siracha
  • dashes lemon jucie
  • pinches salt
  • 1 teaspoon toasted cumin
  • 1 cup lentils
  • 1 garlic clove
  • pinches cayenne
  • pinches salt
  • 1 bay leaf
  1. For the yogurt mix in the yogurt, lemon, honey, salt, cumin, and sriracha. Mix and taste and adjust for seasoning.
  2. 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.
  3. 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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