Grilled lamb with houmous and harissa recipe
Created by The Tesco Recipes team
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)
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Shop ingredientsEach serving contains
- Energy
- 1695kJ 408.0kcal
- Fat
- 27g
- Saturates
- 8g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 6.2gProtein 33.0gFibre 2.4g
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- 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.
