Dinner and lunch: harissa lamb with roasted vegetables + roasted tomato soup

Name: Dinner and lunch: harissa lamb with roasted vegetables + roasted tomato soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 2 lamb leg steaks, fat trimmed; 3 tsp rose harissa; 10 garlic cloves, 8 unpeeled, 2 crushed; 2 shallots, finely chopped; 1 lemon, zest and juice; 3 sweet peppers, deseeded and cut into chunks; 400 g cherry or baby plum tomatoes (vines removed); 1 tbsp olive oil; 2 400g cans essential butter beans, drained; 28 g coriander, leaves only; 40 g essential reduced fat soured cream(Available in selected stores)

Dinner: Harissa lamb with roasted vegetables

Lunch: Roasted tomato & pepper soup

Cook all the veg and beans when preparing dinner so there's extra to set aside, which can be transformed into a soup for lunch the next day. This versatile traybake also works well with pork chops or thick slices of cauliflower instead of the lamb.

You'll find the nutrition for the harissa lamb below. Per serving of roasted tomato & pepper soup, it's 1167kJ/279kcals/9.7g fat/2.9g saturated fat/29g carbs/14g sugars/11g fibre/12g protein/0.3g salt.

3 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins
Plus15 minutes for lunch

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Ingredients

For the harissa lamb with roasted vegetables

2 lamb leg steaks, fat trimmed
3 tsp rose harissa
10 garlic cloves, 8 unpeeled, 2 crushed
2 shallots, finely chopped
1 lemon, zest and juice
3 sweet peppers, deseeded and cut into chunks
400g cherry or baby plum tomatoes (vines removed)
1 tbsp olive oil
2 400g cans essential butter beans, drained
28g coriander, leaves only
40g essential reduced fat soured cream(Available in selected stores)

For the roasted tomato & pepper soup

500ml Cooks' Ingredients Vegetable Stock
1 tbsp reduced fat soured cream
½ tsp rose harissa

Method

FOR THE HARISSA LAMB WITH ROASTED VEGETABLES Preheat the oven to 220˚C, gas mark 7. Put the lamb steaks in a bowl and rub with 1 tsp harissa and the crushed garlic; season and set aside. Combine the chopped shallots and lemon juice in a small bowl and leave to steep.
In a roasting dish, toss together the peppers, tomatoes and unpeeled garlic cloves with the oil and remaining 2 tsp harissa; season. Roast for 15 minutes, then add the butter beans and cook for a further 20 minutes. Once you’ve added the butter beans to the vegetables, put a griddle pan over a high heat. When the pan is hot, add the lamb steaks and cook for 5-7 minutes on each side, then transfer to a board for 5 minutes to rest.
When ready to serve, squeeze the roasted garlic cloves out of their skins and mash into the roasting tin. Stir in the steeped shallots and their liquid, the lemon zest and coriander. Remove half of this veg mixture and chill it for tomorrow. Divide the rest between 2 plates. Slice the lamb steaks and arrange on the vegetables. Serve with the soured cream on the side.
FOR THE ROASTED TOMATO & PEPPER SOUP Put the reserved vegetables and beans in a saucepan with 500ml fresh Cooks' Ingredients vegetable stock; season. Bring to the boil, then reduce to a simmer for 10 minutes. Blend until smooth, then ladle into bowls, topping each with 1 tbsp reduced fat soured cream and ½ tsp rose harissa.