Seared Lamb with Harissa Yoghurt and blackened beans
This simple supper is a great and impressive dish. The sharp, tangy herb tabbouleh really cuts through the richness of the lamb. I recommend curing the lamb chops and leaving them to marinade for 2-3 hours, or even overnight for best results. This will make the meat extra tender and juicy, but if you are short of time, you can cut this down to 30 minutes.
Serves 2
For the Chops
2 lamb steaks
sea salt and freshly ground black pepper
2 tablespoon olive oil
a pinch of cumin
1 clove garlic, grated
100g thick greek yogurt
2 tsp harissa
2 tsp tahini
extra virgin olive oil, for drizzling
175 g green beans
2 tbs coriander leaves, chopped
1 clove garlic, grated
olive oil
Serve with rice.
Method
Mix the olive oil, garlic, cumin honey and season with salt and pepper. Brush each chop with a the paste, on both sides. Heat a griddle pan over a high flame and add the chops, cooking in batches. Cook for 1- 1 1/2 minutes on each side, then flip and cook for the same amount of time on the other side.
Once cooked set aside on a warm plate to rest for 5 minutes.
Add the garlic, and oil to a frying pan over a high heat and add the beans. Cook high and fast, tossing as you go for 2 mins. Season, toss through the chopped coriander and divide between plates.
Top each with the lamb chops
Swirl a little of the harissa and tahini through the yoghurt on each plate and top with the beans and then the lamb
Finish with a drizzle of olive oil.
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