Harissa Lamb with Charred Aubergine and Lemon-Mint Yoghurt

• 700glamb leg steaks, cut into thick strips
• 2 tbsprose harissa
• 1 tspground cumin
• 1 tspsmoked paprika
• 3 tbspolive oil
• 2medium aubergines, cut into 2cm-thick wedges
• 1red onion, cut into wedges
• 2garlic cloves, finely grated
• fine salt
• black pepper
• 220gGreek yoghurt
• 1lemon, zested and juiced
• 15gmint, finely chopped
• 240gcouscous
• 300mlboiling water
• 15gcoriander, roughly chopped (optional)
• 3 tbsppomegranate seeds (optional)

Method

1. 1Mix the harissa, cumin, smoked paprika, grated garlic, 2 tbsp olive oil and half the lemon zest. Season with salt and black pepper, then coat the lamb well.
2. 2Put a large frying pan or griddle pan over a medium-high heat for 5 minutes until hot enough that a drop of water skitters across the surface. Make the yoghurt while it heats.
3. 3Stir the Greek yoghurt with the lemon juice, remaining zest, mint and a pinch of salt. It should be sharp enough to cut through the lamb.
4. 4Toss the aubergine and red onion with the remaining 1 tbsp olive oil and salt. Cook in the hot pan for 12 minutes, turning regularly, until the aubergine is deeply browned at the edges and tender through the centre. Put the kettle on as the vegetables cook.
5. 5Transfer the aubergine and onion to a warm plate. Put the couscous in a heatproof bowl, season lightly with salt, pour over the 300ml boiling water and cover for 10 minutes until the grains are tender and the water is absorbed.
6. 6Sear the lamb in two batches for 8 minutes in total, turning after 2 minutes on each side, until browned outside and still pink at the centre. Do not crowd the pan: those browned edges are the point.
7. 7Rest the lamb for 5 minutes until the juices settle. Fluff the couscous with a fork once it has stood for 10 minutes.
8. 8Spoon the lemon-mint yoghurt partly underneath the couscous, then add the aubergine, onion and lamb. Spoon over any lamb resting juices and scatter with coriander and pomegranate seeds, if using.

Per serving

kcal

908

protein

42.6g

fibre

9.8g

carbs

66.2g

fat

52.3g