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    Harissa seared lamb with watercress salad

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    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.

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