Harissa Lamb with Spinach and Chickpeas


Looking for some inspiration for your weeknight dinners? Why not take a trip to the middle east this week with this warm and spicy meal that will knock the socks off your friends and family.

Harissa Lamb with spinach and chickpeas


  • 6 tbn Greek yogurt
  • 2 loins of lamb
  • 2 red onions, chopped
  • 4 garlic cloves, crushed
  • 2 red chillies, finely diced
  • 3 tbn olive oil
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 400g tinned chickpeas
  • 1 tsp sugar
  • 2 tins chopped tomatoes
  • 200g baby spinach
  • ½ bunch coriander
  • Salt
  • Pepper
  • Extra Greek yoghurt to serve
  • 100g red chilles
  • 1 red pepper
  • 6 garlic cloves
  • 1 tbn cumin seeds
  • 1 tbn coriander seeds
  • 1 tsp caraway seeds
  • ½ tsp red wine vinegar
  • 1 tsp salt
  • 2 -3 tbsp olive oil


  1. To create the harissa paste, Halve and deseed the chillies, then chop coarsely. Char the red pepper, then skin, core deseed and chop it roughly.
  2. Peel and finely chop the garlic. Toast the spices in a frying pan over a low heat until spices smell fragrant. Allow to cool.
  3. Place the chillies and peppers in a blender with the garlic, the toasted spices, red wine vinegar and blend until a smooth paste add olive oil to blend.
  4. Mix 2 tbn of harissa paste with the Greek yogurt and spread all over the lamb to coat evenly. Leave for at least 30 mins.
  5. Heat the oven to 180c
  6. Heat 2 tbn of oil add onions and sweat till translucent. Add garlic and chillies and cook for 1 minute. Add ground spices and cook for a further minute.
  7. Increase the heat to medium and add the chickpeas, sugar and tomatoes. Allow to simmer for 20-30 minutes until syrupy.
  8. Heat the remaining 1 tbn of olive oil in a heavy based frying pan, wipe of marinade from the lamb, season and brown the fillets evenly all over. Transfer to a roasting tin and cook in the oven for 6-10 minutes, ideally served pink - medium.
  9. Add the spinach to the chickpea mixture and stir until just wilted.
  10. Remove the lamb from the lamb from the oven and leave to rest for 3-4 minutes. Pick the leaves from the coriander stalks.
  11. Carve the lamb into even slices. Divide the chickpea mixture between 4 plates, top with slices of the lamb and scatter the coriander leaves over the top. Serve with Greek yogurt


Approx. 4 serves

    Recipes thanks to Kathy Kordalis, Home Economist