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Heat grill to high. Season the lamb, then grill for 5 mins each side until browned. Meanwhile, heat the oil in a pan, add the onion, then fry for 2 mins.
Stir in the cauliflower, cumin and harissa paste, then cook for 1 min more. Add 200ml water, season well, then bring to the boil. Cover, cook for 5 mins until the cauliflower is just tender, then stir in the chickpeas and cook for 2 mins more. Stir in the parsley and orange juice, then serve with the lamb.
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