For the lamb, dilute lightly the harissa paste with the lemon juice and olive oil. Mix in the remaining ingredients. Brush the lamb with the obtained paste and allow marinating. Grill the lamb to the desired temp on both sides; serve sliced. For the potato salad, mix the potatoes with the yogurt, mayonnaise, parsley and garlic. Serve sprinkled with cayenne pepper. Cut 1 of the pita breads and fry gently in olive oil until toasted. Cut the vegetables into neat dice and mix together. In a separate bowl whisk together the olive oil, sumac, lemon juice and cinnamon. Serve the salad with the crunchy pita bread, dress with the obtained dressing.   NEIL

Serves 4

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