Harissa Grilled Lamb with Grilled Vegetable Salad

Ingredients

• 2 bone-in leg of lamb steaks, each about 11 oz (300 g) and ½ inch (1.5 cm) thick
• 1 tbsp (15 ml) olive oil
• 2 tsp (10 ml) harissa
• 1 tsp ground coriander
• 2 zucchini, cut into 1/2-inch (1 cm) rounds
• 1 large fennel bulb, cut into 1/2-inch (1 cm) slices
• 1 large onion, cut into 1/2-inch (1 cm) rounds
• 1/2 lb (225 g) white mushrooms
• 1/4 cup (60 ml) olive oil
• 2 tbsp (30 ml) red wine vinegar
• 1 tsp (5 ml) harissa
• 3 cups (75 g) arugula
• 1/4 cup (60 ml) store-bought antipasto (mixed marinated vegetables), drained