Harissa Lamb with Lemon Mint Chickpea Salad

Prepare a grill for high heat (450° to 550°). Combine ¼ cup harissa*; 1 large garlic clove, minced; and ¼ cup extra-virgin olive oil; set some aside for serving.

Cut a 1-lb. lamb knuckle or bottom roast into 4 pieces; brush 2 tbsp. of sauce over each. Grill lamb, turning and brushing with a bit of sauce, 10 minutes for medium-rare. Let rest, then slice.

For salad, combine ​ 2 cans (14.5 oz. each) drained chickpeas, 2/3 cup fresh mint leaves, thinly sliced peel from 1 lemon, 2 tbsp. fresh lemon juice, ½ tsp. kosher salt, ¼ cup thinly sliced red onion, and ¼ cup extra-virgin olive oil. Serve lamb over salad with remaining harissa on the side.

*Buy in the international foods aisle.

Recipe: Harissa Lamb with Lemon Mint Chickpea Salad

Fast & fresh tip:  Stock up on canned fish and beans They’re good quality and real timesavers. Canned salmon is a sustainable choice, and many markets now carry sustainable pole- and troll-caught tuna.