Harissa Lamb

Remove the bone from the rack of lamb so you are left with the cannon.

In a bowl mix the yoghurt, harissa paste and lemon zest, season with a little salt and milled pepper. Cut the lamb into 3 and place into the marinade and leave overnight.

Pre-heat the grill. Cook the lamb until nicely charred on the outside and leave to rest for 5 minutes.

Toss the red onions in a little vinegar and caster sugar and leave to soften.

On a large serving plate add some of the frozen salad, a spoon full of houmous, shredded baby gem sprinkled with sumac, pickled chillies, carve and serve the lamb.

Serve a little ramekin of the yoghurt and mint sauce to the side with some warm flat bread’s.