Recipe: Joe's one pan lamb
Joe Shannon, Executive Head Chef at the Radisson Blue Hotel and Spa, Sligo shares exclusive recipes you can make at home
You will need
8 lamb centre loin cutlets
2 tsp harissa Paste
2 tbsp rapeseed oil
2 x 400g can chickpeas, rinsed and drained
200ml hot chicken stock or lamb stock (from a cube is fine)
Handful mint leaves, torn
Handful of dried fruit and nuts
Some dressed rocket leaves to garnish
1. Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done.
2. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste.
3. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
4. Fluff up the couscous with a fork, season to taste and fold the mint leaves through. I like to mold my couscous into the centre of the plate, then place two nice chops either side of the molded couscous and top with lovely dressed roquette leaves.