Ingredients
- Zest of 1 lemon & juice of ½ lemon
- ½ tsp smoked paprika
- 1 tbsp olive oil
- ½ tsp salt
- 4-8 lamb steaks
- 2-3 tbsp harissa paste
- 2 cloves garlic, minced
- Large pinch salt
- 1 tsp honey or maple syrup
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 2 x tins cooked chickpeas, drained
- Juice of ½ lemon
- 1 small bunch flat leaf parsley, finely chopped
Marinade the lamb steaks in the lemon zest, juice, olive oil and salt. Set aside.
Mix the harissa, garlic, salt, honey, paprika and olive oil together until smooth. Fold in the chickpeas gently ensuring they’re well covered in the spicy mix.
Place a wide frying pan over a medium heat. Add the harissa chickpeas. Cook for 8-10 minutes stirring frequently so they don’t stick or burn. Once they are heated thoroughly add the lemon juice and finely chopped parsley. Stir gently and set aside.
Preheat the BBQ or grill pan. Cook the lamb steaks for 3-4 minutes each side depending on thickness. Leave to rest for five minutes before slicing. Serve on top of the glazed chickpeas and sprinkle with more parsley before serving.
