Just like with Christmas, I think one of the best things about Easter lunch is all those leftovers! And while there may only be one more day of holiday until back to work, Easter leftovers are some of the most delicious out there! This Harissa Lamb with Couscous and Tzatziki is the perfect recipe to make on Easter Monday when you want to spend more time relaxing but it is also perfect for that after work meal. What better treat at the end of the first day back at work than coming home to this hot and spicy lamb with a fresh couscous salad that is also ready in just under 20 minutes!
I love Middle Eastern style dishes. I am also a huge fan of harissa any my harissa roast chicken is one of my go-to favourites. I also do a lot of mezze style dishes as I really enjoy that style of eating. It feels a little more sophisticated to have an array of different ingredients and spices on offer and sharing plates is a wonderful way of eating together. In my opinion, we don’t do this enough.
I roughly slice up the lamb and then coat it in some harissa paste, lemon juice and some garlic. This is a great dish to make use of the leftover lamb because it only needs to be quickly fried up for a couple of minutes and the sauce prevents it from drying out! Make sure to smother all that lamb in the tzatziki. It is fresh, simple and absolutely delicious!
- Leftover lamb (de-frosted if cooking from frozen)
- 2 tbsp harissa paste
- Juice of 1 lemon
- couscous (enough for two)
- 1 tsp smoked paprika
- 2 spring onions (finely sliced)
- 70g feta (crumbled)
- Salt/ pepper
- Olive oil
- Small bunch fresh parsley (roughly chopped)
- Handful of fresh rocket (roughly torn)
- 4 cloves garlic (peeled and crushed)
- 1 pot greek yoghurt
- Small chunk of cucumber (finely diced)
- Roughly slice the leftover lamb and place in a bowl. Add the harissa paste, half of the lemon juice and 1 clove garlic. Season with a little salt and pepper.
- Add the couscous to a bowl. Pour over enough hot water from the kettle to just cover it. Place a lid or plate ontop of the bowl and leave for 10 mins.
- To make the tzatziki add the cucumber, greek yoghurt, half of the lemon juice and 3 cloves of garlic to a bowl. Season with salt and pepper and mix well. Then transfer to a serving bowl and place in the fridge until needed.
- Heat a dash of olive oil in a frying pan. Add the lamb and cook for around 2-3 minutes.
- Using a fork, give the couscous a little mix. Add the paprika and a little salt and pepper and using the fork still, mix it until the paprika coats all of the couscous. In the same bowl add the parsley, spring onions, feta and rocket. Mix well so that all the ingredients are well combined.
- Plate up the couscous with the lamb and serve with the tzatziki!