Ingredients
Carrot and chickpea salad
Method
Main
1.Heat oven to 200C and heat a char-grill pan over medium-high heat. Pound garlic, lemon rind and spices in a mortar and pestle to a coarse paste, stir in oil, season to taste and brush all over lamb. Char-grill lamb, turning occasionally, until well browned all over, transfer to an oven tray and roast until cooked to your liking (4-5 minutes for medium-rare). Cover with foil and rest (10 minutes).
2.Meanwhile, for carrot and chickpea salad, combine onion, lemon juice and garlic in a large bowl, stand until onion softens and changes colour (4-5 minutes), then stir in yoghurt and oil. Add remaining ingredients, toss lightly to coat, season to taste and serve with spiced lamb and yoghurt.