- Season lamb with salt and set aside, it’s good to get the meat closer to room temperature
- 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.
- 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.
- 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.
- 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.
- Slice the lamb, season and place on serving plate.
- 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