Harissa Lamb Chops with Carrot & Raisin Salad

Ingredients

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Method

1. Place harissa, yoghurt and half the oil in a large bowl, season and stir to combine. Set aside half the mixture in a small bowl, add chops to the large bowl, turn to coat and stand for 10 minutes (or longer if time allows) to marinate.
2. Heat the barbecue or a grill pan to medium–high and grill lamb, turning once, for 6 minutes for medium or until cooked to your liking. Stand to rest for 5 minutes, loosely covered with foil.
3. Grill the orange and lemon halves for a minute or until charred. Set aside.
4. Place carrot, raisins, pistachio, parsley, cumin, orange and lemon juice and remaining oil in a bowl, season and toss to combine. Divide chops and salad among serving plates and squeeze charred citrus over. Serve with reserved harissa and yoghurt mixture and pita bread.