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Harissa Marinated Lamb with Wild Rice Salad

A recipe by
Servings6

Ingredients

  • 3 large lamb chump steaks
  • 100g Odysea Harissa Meze
  • FOR THE WILD RICE SALAD
  • 300g wild rice
  • 1 butternut squash, cut into large even sized chunks, skin left on
  • 1 tbsp olive oil
  • 1 tsp each of sumac and za’atar
  • 100g kale
  • 110g pack of pomegranate seeds
  • 100g pistachios, roughly chopped
  • ½ pack of parsley, roughly chopped
  • 1 small pack of mint, leaves picked
  • Extra virgin olive oil, to drizzle
  • FOR THE YOGHURT
  • 180g pack of Odysea Greek Yoghurt and Feta spread
  • 2 tsp of Harissa Meze

Instructions

  1. Remove the bark from the lamb steaks then in a large bowl completely cover the lamb with the Odysea harissa meze. Leave to marinate for at least 2 hours or preferably overnight.
  2. Preheat the oven to 200.c/180 Fan/Gas Mark 6. On a large baking tray toss the butternut squash in the oil, sumac and za’atar. Season with sea salt and black pepper then roast in the centre of the oven for 35 mins, until the butternut squash is tender but still holding its shape. Meanwhile cook the rice according to the packet instructions, drain well and transfer to a large serving bowl.
  3. After 35 mins tip the kale on top of the butternut squash, return the baking tray to the oven to roast for a further 5-6 mins until the kale is tender and beginning to crisp. Add the butternut squash, kale and all their spiced juices to the wild rice and mix well to combine. Stir through the pomegranate seed chopped pistachios and fresh herbs. Drizzle with oil and season to taste then set aside whilst you cook the lamb.
  4. Heat a large frying pan until it is smoking hot. Season the lamb chumps with sea salt and black pepper then fry for 3 mins on each side until nicely charred. Transfer the lamb to a roasting tin and roast in the oven for 14-16 mins, depending on your personal preference. Remove from the oven and allow to rest for 5 mins, before carving.
  5. Whilst the meat is resting, beat the Odysea Greek yoghurt and feta spread with the Odysea harissa meze in a small bowl then season with salt and pepper. Serve in a bowl alongside the lamb and wild rice salad, sharing style, so people can help themselves.
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