Moroccan lamb with carrot salad (low-carb)

INGREDIENTS

• 2 garlic cloves, crushed
• 2 teaspoons sweet paprika
• 2 tablespoons sumac*
• 2 teaspoons dried oregano
• 3 tablespoons (1/4 cup) olive oil
• 12 French-trimmed lamb cutlets
• 4 carrots, peeled, thinly sliced
• 2 teaspoons cumin
• 1/4 cup chopped flat-leaf parsley
• 2 teaspoons harissa* (optional)
• 1 tablespoon red wine vinegar
• 95g kalamata olives
• 6 radishes, thinly sliced
• Greek-style yoghurt, to serve

METHOD

• 1.
  Combine garlic, paprika, sumac, oregano, 1 tablespoon oil and 2 tablespoons water. Rub mixture over cutlets and set aside.
  
• 2.
  Boil carrots for 2 minutes. Combine cumin, parsley, harissa, remaining oil, vinegar and 2 tablespoons water. Drain carrots and toss with dressing, olives and radishes. Grill or barbecue lamb over high heat for 2 minutes each side until just cooked through. Serve with salad and a dollop of yoghurt.