Tunisian Lamb

Steps

1. Bring a small pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Pat lamb dry, place in a bowl with all remaining Tunisian lamb ingredients (except oil), toss and leave to marinate. While lamb marinates, rinse buckwheat. Cook buckwheat in pot of boiling water for 10-12 minutes. When buckwheat has 2 minutes cook time remaining, add peas and cook for 2 minutes, until buckwheat and peas are tender. Drain, rinse under cold water then drain well.
2. In a small bowl, combine yoghurt and harissa dressing. Season to taste and set aside.
3. Heat a medium fry-pan on medium heat. Spray with oil and cook lamb for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Set aside, covered, to rest before slicing against the grain, reserving resting juices.
4. Finely dice onion; grate courgette; dice capsicum 1cm; slice cucumber in half lengthways then thinly slice; thinly slice mint. Place all in a medium bowl, along with peas, buckwheat, oil (if using) and vinaigrette. Toss to combine and season to taste.
5. TO SERVE spoon buckwheat salad onto a plate and top with Tunisian lamb and any resting juices (if desired). Drizzle over harissa yoghurt.