Rub the lamb fillet with the honey, then smear it with the harissa.
Heat the oil in a frying pan and brown the lamb. Think of it as shaped like a Toblerone bar and brown it on its three long sides. Cook for about 10 minutes in total, so that it is still pink in the middle.
Take the lamb out and leave in a warm place to rest.
Meanwhile, splash 2tbsp of water into the pan and stir well.
Add the sherry to the pan and bring to the boil.
Taste and season with salt and pepper. It may need a squeeze of lemon juice or a slug of oil, depending on the pungency of the harissa.
Divide the watercress between two plates.
Cut the red pepper into chunks and scatter it over, along with the feta.
Slice the lamb and arrange on top.
Pour the dressing over the salad and eat straight away.
(Xanthe Clay in the Daily Telegraph Week-end)
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