Ingredients

The following ingredients have 4 Servings
  • 4 tbs harissa
  • ½ cup natural Greek yoghurt
  • 100ml extra virgin olive oil
  • 4 lamb forequarter chops (about 800g in total)
  • Juice of ½ orange & ½ lemon, remaining halves reserved
  • 4 carrots (about 480g), peeled and julienned (we used a julienne peeler)
  • ½ cup (85g) raisins
  • ½ cup (90g) pistachios, toasted and roughly chopped
  • ½ cup flat-leaf parsley leaves
  • ½ tsp cumin seeds, toasted
  • Grilled pita breads, to serve

Instruction

  • Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate
  • Heat the barbecue or a grill pan to medium-high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.
  • Grill the orange and lemon halves for a minute or until charred. Set aside.
  • Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.