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Harissa Lamb Steak with Herb Houmous
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The harissa-crusted lamb is roasted, then cut into thick, steak-like slices. If you like your meat well done, after carving rub each slice with olive oil, then chargrill as you would a sirloin steak. Any left-overs can be reheated in this way. My houmous contains no tahini or sesame paste, but you can add some to make the chickpea mixture richer, if liked.
Makes: 8 lunch-size sandwiches
This recipe was first published in September 1999.