Grilled Lamb with Houmous and Harissa Recipe

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.

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

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

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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.

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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