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Spiced lamb with homemade houmous

Spiced lamb with homemade houmous

A hearty Middle Eastern-inspired dish with lamb and couscous that’s perfect for a midweek dinner, or pile into bowls and platters and share with friends. Homemade houmous takes minutes to make, and means you can adjust amounts to suit your own taste.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook5 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 pack essential Waitrose 4 British Lamb Leg Streaks
  • 1 tbsp Cooks' Ingredients Ras El Hanout
  • 150g LoveLife Wholewheat Couscous
  • 200g radishes, trimmed and sliced
  • 2 little gem lettuce, trimmed and sliced
  • 1 cucumber, sliced
  • 1 Small red onion, finely sliced
  • handful mint leaves, shredded
  • 2 tbsp olive oil
  • 1 tbsp pomegranate molasses


  • 400g can chickpeas, drained and rinsed
  • 100g tahini
  • 1 lemon, juice (3 tbsp)
  • 1 garlic clove, crushed
  • pinch hot smoked paprika, plus extra to garnish
  • pinch salt


  1. Trim any excess fat off the lamb, then fi nely slice. Toss with the ras el hanout and set aside. Place the couscous in a mixing bowl and pour over 250ml just-boiled water. Cover the bowl and set aside for 10 minutes. In another bowl, toss the radishes, lettuce, cucumber, onion, mint, 1 tbsp oil and the pomegranate molasses; set aside.

  2. Make the houmous by placing all the ingredients with 90ml water in a blender or food processor and whizz until smooth; set aside.

  3. Heat the remaining 1 tbsp oil in a frying pan over a high heat. When smoking, add the lamb and fry for 3-4 minutes until golden, ensuring all the cut surfaces of the lamb are thoroughly cooked. Fluff up the couscous with a fork and divide between plates along with the lamb, salad and a spoonful each of houmous, sprinkled with extra paprika.

Cook’s tip

If short on time, use a 230g pack of ready-made houmous. Keep the leftover houmous in the fridge for breakfast the next day – it’s delicious spread on toast and served with sliced hard-boiled eggs.


Typical values per serving when made using specific products in recipe


2,595kJ/ 643kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating