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Grilled lamb with houmous and harissa recipe

Grilled lamb with houmous and harissa recipe

15 ratings

Try something different with houmous by using it as the base for grilled, lightly spiced lamb steaks. This Middle Eastern-inspired dish is perfect for sharing as everyone can scoop up the creamy, yogurty houmous, slices of tender lamb (flavoured with ras el hanout) and final, aromatic harissa oil. See method

  • Serves 6
  • 15 mins to prepare and 10 mins to cook
  • 330 calories / serving
  • Gluten-free


  • 4 tsp ras el hanout seasoning
  • 6 lamb leg steaks
  • 3 tbsp olive oil
  • 200g tub reduced-fat houmous
  • 120g low-fat Greek-style yogurt
  • 2 tbsp harissa paste
  • ½ lemon, juiced
  • 5g fresh mint leaves, roughly chopped
  • 5g fresh flat-leaf parsley leaves, chopped

Each serving contains

  • Energy

  • Fat

    21g 31%
  • Saturates

    6g 30%
  • Sugars

    3g 4%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 6.3g Protein 26.8g Fibre 2.2g


  1. Preheat the grill to high. Mix the ras el hanout with a pinch of salt and rub over the lamb. Brush with 2 tbsp olive oil and grill for 5 mins each side or until cooked. Transfer to a warm plate, cover with foil and rest for 5 mins.
  2. Meanwhile, mix the houmous and yogurt in a bowl and swirl onto a serving platter. Mix the harissa paste with the lemon juice, remaining olive oil and a pinch of salt. Slice the lamb. Stir a little of the harissa oil through the houmous, then top with the lamb. Drizzle with the remaining harissa oil and top with the herbs.

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