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Grilled lamb with houmous and harissa recipe

18 ratings

A drizzle of harissa is one of the easiest ways to turn a simple dinner into something brilliant! We have 'The Ottolenghi Effect' to thank for this recipe. See method

Serves 6
Takes 25 mins
408 calories / serving
Gluten-free

Ingredients

6 lamb leg steaks
3 tbsp olive oil
4 tsp ras el hanout
200g houmous
120g Greek-style yogurt
2 tbsp harissa paste
½ lemon, juiced
5g fresh mint leaves, roughly chopped
5g fresh flat-leaf parsley leaves, finely chopped
toasted flatbreads or pittas, to serve (optional)

Each serving contains

Energy
1695kj
408kcal 20%
Fat
27g 39%
Saturates
8g 42%
Sugars
2g 2%
Salt
0.8g 13%

of the reference intake
Carbohydrate 6.2g Protein 33g Fibre 2.4g

Method

Preheat the grill to high; put the lamb steaks on a large, foil-lined tray. Drizzle with 1 tbsp oil, then sprinkle with 2 tsp ras el hanout; season, then rub in to coat. Turn over and repeat on the other side. Grill for 4-5 mins each side until cooked to your liking. Transfer to a warm plate, cover and rest for 5 mins.
Meanwhile, swirl the houmous and yogurt together on a serving platter. Mix the harissa paste with the lemon juice, remaining 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. Serve with flatbreads or pittas, if you like.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.