Harissa and yogurt marinated lamb recipe
Having lunch al fresco? Try this summery harissa and yogurt marinated lamb with pomegranate, mint and pistachio couscous salad. It's ready in minutes but for the best results, marinate the lamb overnight.
See method- Serves 4
- 10mins to prepare, plus 10mins to 12hrs marinating and 10mins to cook
- 559 calories / serving
Ingredients
- 150g natural yogurt
- 2tbsp harissa
- 1 large garlic clove, crushed
- 2 sprigs thyme, leaves picked
- 4 thick lamb leg steaks
- 1 tbsp olive oil
For the couscous salad
- 200g couscous
- ½ large orange, zest and squeeze of juice
- 250ml hot chicken or vegetable stock
- 50g pistachio nuts, shelled, roughly chopped
- small handful mint leaves, chopped plus extra for garnishing
- 75g pomegranate seeds
Each serving contains
- Energy
- 2345kJ 559.0kcal
- Fat
- 24g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 30.0gProtein 54.1gFibre 2.5g
Method
- In a large dish, mix together the yogurt, harissa, garlic, thyme leaves and some seasoning. Add thelambleg steaks and toss to coat in the sauce. Cover with cling film and leave to marinate for 10 minutes or overnight if time permits.
- For the couscous salad, place thecouscousinto a large bowl, add the orange zest and a drizzle of olive oil. Pour over the hot stock (enough to cover by ½ cm), cover with cling film and leave for 4 minutes. Fluff up with a fork and then stir in the rest of the ingredients and season well.
- Heat the olive oil in a large frying pan over a medium high heat, add the lamb steaks and fry for 3-4 minutes each side or until just cooked through but slightly pink in the middle. Remove from the pan and leave to rest.
- To serve, thickly slice the lamb steaks and serve with the couscous salad and garnish with mint sprigs.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
