Harissa seared lamb with watercress salad

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes plus 15 minutes marinating
  • Total time: 25 minutes plus 15 minutes marinating 25 minutes

Serves: 4


4 tbsp natural yogurt
1 tbsp rose harissa
½ tsp cumin
1 tsp sweet smoked paprika
4 lamb leg steaks
1 bunch fresh watercress
½ cucumber, peeled and diced
200g pack radishes, trimmed and thinly sliced
Juice of ½ lemon
3 tbsp olive oil
50g pomegranate seeds


1. Mix together 1 tablespoon yogurt with ½ the harissa and add the cumin, paprika and seasoning. Rub into the lamb steaks and leave to marinate for 15 minutes.

2. Wash the watercress and place in a bowl. Add the diced cucumber and radish. Whisk together the lemon juice and oil and season to taste to make a dressing. Mix together the remaining yogurt and harissa.

3. Brush a griddle pan with oil, heat to high and add the lamb steaks. Cook for 3-5 minutes a side until seared but still pink in the centre. Leave to rest for 5 minutes. Toss the salad with the dressing and arrange on serving plates. Scatter over the pomegranate seeds. Add the lamb and serve with the harissa yogurt.