Butterflied leg of lamb with Harissa and chickpea salad

Method

1. The night before, mix the harissa with the zest and freshly squeezed juice of the lemon. Place the lamb in a large bowl. Pierce some holes in the lamb with the tip of a sharp knife – this will allow the marinade to penetrate into the meat. Pour the marinade over the lamb and rub in well. Cover and refrigerate overnight.

2. Cover the dried chickpeas in plenty of cold water. Allow to soak overnight.

3. The next day, drain the chickpeas, put into a saucepan and cover with fresh cold water. Bring to the boil and simmer until tender. Heat the oil in a saucepan; sweat the onion and garlic until soft. Then allow to become golden and caramelised.

4. Set up the barbeque or preheat the oven to 180°C.

5. Mix all the ingredients for the dressing together in a bowl. Remove the meat from the marinade, place on the barbecue near the coals to seal in the juices on each side.

6. Raise the grill and cook for 20 minutes on each side, occasionally basting with the remaining marinade. Alternatively put on a roasting tray and roast in a moderate oven for 1-1½ hours depending on how well you like it cooked.

7. When the chickpeas are cooked, drain and toss immediately with the caramelized onions, garlic and dressing. Allow to come to room temperature. When the lamb is cooked, remove from the grill and allow to rest for 15 minutes. Toss the freshly chopped herbs through the chickpea salad. Slice the meat thinly; serve.