Waitrose and Partners
Harissa lamb with roasted vegetables

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

Dinner: Harissa lamb with roasted vegetables

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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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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


1,925kJ/ 459kcals



Saturated Fat












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3 out of 5 stars1 rating