Heat grill to high. Season the lamb, then
grill for 5 mins each side until browned.
Meanwhile, heat the oil in a pan, add the
onion, then fry for 2 mins.
Stir in the cauliflower, cumin and harissa
paste, then cook for 1 min more. Add 200ml
water, season well, then bring to the boil.
Cover, cook for 5 mins until the cauliflower
is just tender, then stir in the chickpeas and
cook for 2 mins more. Stir in the parsley and
orange juice, then serve with the lamb.