Yogurt and harissa lamb with crunchy salad recipe | delicious. magazine

Ingredients

• 130g Greek yogurt
• ½ tbsp harissa
• 1 large crushed garlic clove
• 4 thick lamb leg steaks (about 140g each)
• 1½ tbsp olive oil
• For the crunchy salad
• 1 small red onion, finely chopped
• 1 large carrot
• 30g flaked toasted almonds
• A large handful of lamb’s lettuce
• 2 tsp extra-virgin olive oil
• A squeeze of orange juice
• Raita, to serve