Harissa Lamb With Lemon Mint Chickpea Salad

By Sunset
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1/4 cup harissa*

1 large garlic clove, minced

1/2 cup extra-virgin olive oil, divided

1 pound lamb knuckle or bottom roast

2 cans (14.5 oz. each) chickpeas (garbanzos), drained and rinsed

2/3 cup fresh mint leaves

Peel from 1 lemon (use a vegetable peeler), thinly sliced

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 cup thinly sliced red onion

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