Seared lamb with coconut harissa sauce and tomato and herb salad

Seared lamb with coconut harissa sauce and tomato and herb salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

 

By Sabrina Ghayour
From Saturday Kitchen

Ingredients

For the lamb

  • 2 large garlic cloves, crushed
  • 5cm/2in piece fresh root ginger, peeled and finely grated
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • pinch caster sugar
  • 2 tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • freshly ground black pepper
  • 4 x 150g/5½oz lamb leg steaks, at room temperature
  • 2 tbsp olive oil

For the sauce

  • 250ml/9fl oz coconut cream
  • 2 tbsp rose harissa
  • 2 tsp caster sugar
  • sea salt

For the tomato and herb salad

  • 2 handfuls red, yellow and baby plum tomatoes, cut in half
  • ½ small red onion, thinly sliced into half moons
  • 1 garlic clove, crushed
  • 1 tsp rice wine vinegar
  • 1 tsp caster sugar
  • ½ tsp pul biber
  • handful picked dill fronds, coriander leaves and roughly chopped mint leaves
  • salt

To serve

  • knob butter
  • 400g/14oz jasmine rice, steamed
  • large handful salted peanuts, roughly chopped

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