29 oz chickpeas drained and rinsed canned (garbanzos)
0.7 cup mint leaves fresh
1 large garlic clove minced
0.3 cup harissa
0.5 teaspoon kosher salt
2 tablespoons juice of lemon fresh
1 peel from lemon thinly sliced (use a vegetable peeler)
0.5 cup olive oil extra-virgin divided
0.3 cup onion red thinly sliced
Equipment
bowl
grill
Directions
Prepare a charcoal or gas grill for high heat (450 to 550; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, combine harissa, garlic, and 1/4 cup oil; set some aside for serving.
Cut lamb into 4 pieces, then brush 2 tbsp. of paste over each. Grill lamb, turning and brushing with a little more paste as you go, until done the way you like, about 10 minutes for medium-rare.
Let rest 10 minutes, then slice.
For salad, mix together chickpeas, mint, lemon peel, juice, salt, onion, and remaining 1/4 cup oil.
Serve lamb slices over or mixed into bean salad, with reserved harissa sauce on the side.
*Buy harissa, a North African chile-and-spice paste, in the international section of many supermarkets.
