Griddled Harissa Lamb with Crisp Radish Salad

Griddled Harissa Lamb  with Crisp Radish Salad 

TAKES 25 MINS SERVES 4 

North African spices are the perfect match for rich lamb.

• 2 tbsp bart blends Harissa
• 2 tbsp olive oil
• 4 new zealand lamb leg steaks
• Grated zest and juice of 1 orange
• 1 tsp white wine vinegar
• 2 fennel bulbs, quartered and very thinly sliced 
• 2 large carrots, coarsely grated
• 6 radishes, thinly sliced
• 100g watercress
• 1 tsp bart nigella seeds

1. Mix the harissa with 1tbsp of the olive oil, and brush over the lamb steaks. Cook the steaks in a griddle pan or on the barbecue for 2-3 mins on each side, or until nicely browned but still a little pink in the centre.
2. To make the dressing, mix together the orange zest and juice, white wine vinegar and the remaining olive oil. 
3. Put the fennel, carrots, radishes and watercress in a large serving bowl. Pour over the dressing, scatter with the nigella seeds and toss together. Serve immediately with the cooked lamb.