Butterflied harissa lamb with white bean and feta puree
Save your leftovers and turn them into this lamb and quinoa salad.
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Ingredients
- 1 x butterflied leg of lamb (at least 1.5kg), room temperature
- 2 to 3 tbsp harissa, or to taste (we used 3 tbsp Christine Manfield's )
- 2 tbsp Greek yoghurt
- 2 cloves garlic, crushed
- zest and juice of 1 lemon
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