Prepare these ingredients:
– Lemon zest from 1 lemon and juice from ½ lemon
– ½ teaspoon of smoked paprika
– 1 tablespoon of olive oil
– ½ teaspoon of salt
– 4-8 pieces of lamb steak
– 2-3 tablespoons of harissa paste
– 2 pieces of minced garlic cloves
– A generous amount of salt
– 1 teaspoon of honey or maple syrup
– 1 tablespoon of olive oil
– Two cans of cooked and drained chickpeas
– Juice from ½ lemon
– A small bunch of finely chopped flat leaf parsley
To begin, marinate the lamb steaks in the mixture of lemon zest, juice, olive oil, and salt. Leave them to soak up the flavours.
Meanwhile, combine the harissa, garlic, salt, honey, paprika, and olive oil in a bowl. Whisk until the mixture has a smooth texture. Integrate the chickpeas into this spicy combination by folding them in carefully.
Place a large frying pan on a medium heat range. Pour the harissa chickpea blend into the pan and fry it for approximately 8-10 minutes. Stir continuously to avoid scorching or sticking. Add some lemon juice and finely chopped parsley to the pan once the chickpeas are thoroughly warmed. Give it a gentle stir and set it aside.
An essential step is to preheat your BBQ or grill pan. Cook the marinated lamb steaks on each side for 3-4 minutes, timings might vary depending on the thickness of the steak. Let them rest for five minutes post-cooking before slicing them up. Spread them on top of the sautéed chickpeas and garnish with additional parsley before serving up this delightful dish.