Griddled harissa lamb with crisp spring salad

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4


2 tsp Bart Blends Harissa
2 tbsp olive oil
4 essential Waitrose New Zealand Lamb Leg Steaks
Juice and grated zest of 1 orange
1 tsp white wine vinegar
2 fennel bulbs, quartered and very thinly sliced
2 large carrots, coarsely grated
6 radishes, thinly sliced
100g watercress
1 tsp Bart Nigella seeds


1. Mix together the harissa and 1 tbsp of the olive oil and brush over the lamb steaks. Cook the steaks in a griddle pan or on the barbecue for 2 –3 minutes on each side until nicely browned and still a little pink in the centre.

2. Make a dressing by mixing together the orange zest and juice, vinegar and remaining tablespoon of olive oil.

3. Place the fennel, carrots, radishes and watercress in a large serving bowl. Pour over the dressing, scatter with the nigella seeds and toss together just before serving with the cooked lamb.