date:Sep 18, 2013
Ingredients
1 tbs harissa (see note), plus extra to serve
750g lamb fillets, trimmed
1/4 cup (60ml) olive oil
1 bunch baby carrots, halved lengthways
2 carrots, thinly sliced
400g can chickpeas, drained
1 tsp ground ginger
1 tsp ground cumin
Handful of coriander leaves
1 tbs finely grated lemon zest, plus 1 tbs lemon juice
1 tbs honey
Low-fat Greek-style yoghurt, to serve
Method
1. Spread the harissa over the lamb to coat. Heat 1 tbs oil in a frypan over medium-high heat and cook the lamb