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Lamb fillet with harissa, and rocket and pear salad
Serves 6 Starters and mains
Ingredients
- 150ml yoghurt
- 150ml sour cream
- 10g harissa paste
- 6 lamb fillets, trimmed
- olive oil
- 250g rocket leaves
- 3 ripe pears
- lemon juice, for drizzling
- 50g Stilton, optional
Method
Mix the yoghurt with the sour cream and harissa and set aside.
Season the lamb fillets well and drizzle with olive oil, then barbecue for about three minutes on each side. Allow to rest while you prepare the salad.
Place the rocket in a large serving bowl. Slice the pears into wedges and add to the rocket, then drizzle with olive oil and lemon juice. Crumble the Stilton over, if using. Cut each lamb fillet on an angle into three pieces, then put on a plate. Place a dollop of the sour cream mix on top of the lamb and serve with the salad.
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