Sabrina Ghayour served up tasty seared lamb with coconut harissa sauce and tomato and herb salad on Saturday Kitchen.<\/p>\n
The ingredients for the lamb are: 2 large garlic cloves, crushed, 5cm piece fresh root ginger, peeled and finely grated, 2 tsp ground cumin, 1 tsp ground cinnamon, pinch caster sugar, 2 tbsp light soy sauce, 1 tbsp rice wine vinegar, freshly ground black pepper, 4 x 150g lamb leg steaks, at room temperature and 2 tbsp olive oil.<\/p>\n
For the sauce: 250ml coconut cream, 2 tbsp rose harissa, 2 tsp caster sugar and sea salt.<\/p>\n
For the tomato and herb salad: 2 handfuls red, yellow and baby plum tomatoes, cut in half, \u00bd small red onion, thinly sliced into half moons, 1 garlic clove, crushed, 1 tsp rice wine vinegar, 1 tsp caster sugar, \u00bd tsp pul biber, handful picked dill fronds, coriander leaves and roughly chopped mint leaves and salt.<\/p>\n
To serve: knob butter, 400g jasmine rice, steamed and large handful salted peanuts, roughly chopped.<\/p>\n