Quick harissa lamb chops with asparagus and bean salad

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How to make Quick harissa lamb chops with asparagus and bean salad

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

Ingredients

  • 250g green beans, ends trimmed
  • 2 bunches asparagus, woody ends trimmed, halved
  • 8 Coles Australian Lamb Loin Chops
  • 1/4 cup (20g) flaked almonds, toasted
  • 120g pkt Coles Australian Baby Rocket
  • 200g beetroot dip

Harissa spice mix

  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon dried chilli flakes (optional)

Minted yoghurt

  • 200g Greek-style yoghurt
  • 1/2 cup finely chopped mint

Method

  • Step 1 Cook beans and asparagus in a large saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well.
  • Step 2 To make the harissa spice mix, combine cumin, coriander, paprika, caraway seeds, garlic powder and chilli, if using, in a bowl. Season.
  • Step 3 Heat a barbecue grill or chargrill on medium-high. Sprinkle the harissa spice mix evenly over the lamb. Cook on grill for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 4 To make the minted yoghurt, combine yoghurt and mint in a bowl. Season. Add the almond and rocket to the bean mixture. Toss to combine. Divide bean salad and beetroot dip among serving plates. Top with the lamb and serve with minted yoghurt.

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