Harissa lamb

Name: Harissa lamb
Cook time: 20 min
Yield: 4
Cuisine: KesserineTunsia

with a warm quinoa feta mint and orange salad

Ready in around 20 mins

RECIPE FACT:

Kasserine is situated below Jabel ech Chambi, Tunisia’s highest mountain.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking

Preheat oven to 210°C (fan bake)
1. TO COOK THE ROAST CARROT, PARSNIP AND FETA:

Empty the pack of carrot and parsnip chips onto an oven tray lined with baking paper. Crumble the feta over the carrot and parsnip and a drizzle of olive oil and season with salt and pepper. Cook in the preheated oven for 18-20 mins.
2. TO MAKE THE SALAD:

Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Once hot, add the steamed quinoa and allow to sit in pan without stirring for 3-4 mins, then stir and cook for another 1-2 mins. Place in a salad bowl and allow to cool for a few mins. Remove the leaves from the mint and discard the stalk. Roughly chop the mint then add to the bowl along with roasted carrots, parsnip, and feta. Add orange dressing then toss gently to combine.
3. TO COOK THE LAMB:

Remove the harissa lamb leg steaks from their packaging. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the lamb leg steaks and cook for 2-3 mins on both sides and season with salt and pepper. Remove from the pan then place on a plate and allow to rest before slicing.
TO SERVE:

Divide the warm carrot, parsnip, feta, and mint quinoa salad between plates. Top with sliced lamb and scatter over some mizuna leaves then drizzle over any resting juices from the lamb.