Harissa Lamb with Carrot, Almond and Mint Salad

Marinate Lamb:

In a bowl, combine yoghurt reserve 1 Tablespoon, harissa and minced garlic. Add the lamb, season with salt and pepper and toss to coat. Leave to marinate for 10 minutes.

Toast Almonds:

Wash the fresh produce. In a dry pan, toast almonds over a low heat until browned at the edges, and crunchy. Remove from pan and set aside.

Cook Lamb:

Heat olive oil in a large pan. Fry lamb over a medium-high heat for about 8 minutes depending on thickness, turning once halfway. Remove from heat and set aside to rest for 5 minutes.

Prepare Salad:

While the lamb is cooking, prepare the salad. Pick mint leaves and roughly tear reserving a few leaves for garnish. Finely dice ½ the red onion you only need ½ for this recipe. Using a peeler, peel carrots into long strips. Cut cucumber in half length wise and thinly slice on an angle. Combine onion, carrot, cucumber and mint in a bowl and dress with about 1 tablespoon olive oil and a squeeze of lemon juice.

You Plate It:

Slice lamb as desired. Divide salad among plates and top with sliced lamb. Garnish with reserved mint leaves and yoghurt. Enjoy!