1、Lamb with spicy chickpeas

A storecupboard favourite, harissa can turn a bit of meat into a real treat. Leftovers make a good salad too

Lamb with spicy chickpeas recipe

Ingredients

Method

Season the lamb, then grill for 5 mins each side until browned. Meanwhile, heat the oil in a pan, add the onion, then fry for 2 mins.
  • Stir in the cauliflower, cumin and harissa paste, then cook for 1 min more. Add 200ml water, season well, then bring to the boil. Cover, cook for 5 mins until the cauliflower is just tender, then stir in the chickpeas and cook for 2 mins more. Stir in the parsley and orange juice, then serve with the lamb.

  • https://www.truecookbook.com/recipe/lamb-with-spicy-chickpeas-5868/

    2、Spicy lamb with warm couscous

    A spicy lamb and couscous meal in just 15 minutes
    Spicy lamb with warm couscous recipe

    Ingredients

    Method

    1. Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
    2. Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
    3. Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.

    3、Grilled aubergines with spicy chickpeas & walnut sauce

    This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts
    Grilled aubergines with spicy chickpeas & walnut sauce recipe

    Ingredients

    Method

    1. Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
    2. Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
    3. Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.

    4、Harissa lamb with labneh & chickpeas

    Lamb rump, a tender cut from the top of the leg, is similar in flavour and texture to beef rump steak. It makes an excellent roasting joint for two people
    Harissa lamb with labneh & chickpeas recipe

    Ingredients

    Method

    1. The night before, make the labneh. Put a sieve over a large bowl and line with muslin or a J-cloth. Mix the yogurt with 1/4 tsp salt, spoon into the sieve and put in the fridge to strain. Massage the harissa into the lamb, cover and chill overnight.
    2. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower and chickpeas in a large roasting tin with the oil, cumin seeds, preserved lemon and seasoning. Season the lamb and nestle into the roasting tin. Roast for 20 mins for pink (or 25 mins if you prefer your meat a little more well done), then remove the lamb to rest. Continue cooking the other ingredients for 15 mins until the cauliflower is beginning to char.
    3. Meanwhile, bring the yogurt out of the fridge – it should have thickened to a spreadable consistency and taste slightly soured. Remove from the muslin and discard the drained liquid. Any leftover labneh can be kept in an airtight container in the fridge for up to five days.
    4. Carve the lamb into thin slices. Spread a good dollop of labneh onto each plate and top with the lamb and the chickpea mixture. Scatter over the mint and spring onions, and drizzle over a little oil to serve.

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