Lamb Neck Fillets with Chickpeas and Harissa (Serves 2)
- 400g tin of chickpeas
- salt and pepper
- half a red onion, peeled and finely chopped
- 2 x 200g lamb neck fillets at room temperature
- olive oil
- 2-3 tbsp harissa (depending how hot you like it)
- a handful of coriander leaves and stalks
- juice of half a lemon
- a dollop of natural yoghurt
This dish is pretty speedy stuff, just remember that you will need to get the lamb out of the fridge a good half hour before cooking - essential unless you like your lamb tough and cold in the middle, not soft and pink. Consider it an opportunity to have a shower and put your feet up.
- Drain and rinse chickpeas. Place in a pan of salted water along with the red onion, bring to the boil and simmer for 4 minutes. Drain and set aside.
- Season the lamb generously with salt and pepper and rub with olive oil.
- Heat frying pan on medium high heat, add lamb and cook for six or so minutes on each side. Remove to plate and rest.
- Toss the harissa, coriander, lemon juice and yoghurt through the chickpeas and season with salt and pepper.
- Slice the lamb thickly and serve with the chickpea and harissa salad.