Sluttery Video: Lamb Neck Fillets with Chickpeas and Harissa

Talk about an easy midweek supper. Not only is this lamb and chickpea recipe super-quick, completely foolproof and delicious, but we've gone one step further and got the lovely food writer James Ramsden to give us step-by-step instruction in our very first Sluttery video! Our newest Domestic Slut Sarah B is the girl behind the camera and she'll be bringing you amazing videos for you to enjoy in your lunchbreak.



Lamb Neck Fillets with Chickpeas and Harissa (Serves 2)

You'll need:

• 400g tin of chickpeas
• salt and pepper
• half a red onion, peeled and finely chopped
• 2 x 200g lamb neck fillets at room temperature
• olive oil
• 2-3 tbsp harissa (depending how hot you like it)
• a handful of coriander leaves and stalks
• juice of half a lemon
• a dollop of natural yoghurt

Make it!

This dish is pretty speedy stuff, just remember that you will need to get the lamb out of the fridge a good half hour before cooking - essential unless you like your lamb tough and cold in the middle, not soft and pink. Consider it an opportunity to have a shower and put your feet up.

• Drain and rinse chickpeas. Place in a pan of salted water along with the red onion, bring to the boil and simmer for 4 minutes. Drain and set aside.
• Season the lamb generously with salt and pepper and rub with olive oil.
• Heat frying pan on medium high heat, add lamb and cook for six or so minutes on each side. Remove to plate and rest.
• Toss the harissa, coriander, lemon juice and yoghurt through the chickpeas and season with salt and pepper.
• Slice the lamb thickly and serve with the chickpea and harissa salad.

Want a little bit more of James Ramsden? This recipe is from his book Small Adventures in Cooking. You can buy it from Amazon for just £8.49.