1. Season lamb with salt and set aside, it’s good to get the meat closer to room temperature
2. Starting with carrots, heat oven to 180 degrees c. Toss the carrots in a bowl with oil, salt and pepper. Line an oven tray with baking paper or use a non-stick roasting dish and bake carrots for 30 mins or until soft.
3. While carrots are cooking and with 15 mins to go until they are ready, heat a large pan over medium heat until hot, drizzle olive oil over each piece of lamb and place in pan to cook (tip: make sure you don’t overcrowd the pan). Cook lamb for 3-4 minutes on each side, place briefly on thin side to colour (tip: the lamb should be golden brown). 3-4 minutes on each side should produce a med-rare lamb, cook for a few minutes extra if you like it well done. Don’t forget that meat continues to cook after being removed from heat. Place meat on a dish and loosely cover with foil to rest whilst you finish off the side dishes.
4. Wipe out the lamb pan with a damp cloth or piece of damp paper towel, reheat pan over a low to medium heat, place peas, butter and salt and pepper in the pan, cook until butter has melted and peas are warmed through, approximately 5 minutes. Leave in pan whilst you remove carrots from the oven.
5. Spread yoghurt over the base of a serving dish, place carrots on top of yoghurt, spoon Harissa over the carrots and top with chopped coriander and a drizzle of olive oil.
6. Slice the lamb, season and place on serving plate.
7. Stir through chopped mint in peas, remove peas from the pan and into a bowl for serving.

Serve immediately and enjoy!

Recipe thanks to Mandy Hall