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    Harissa Lamb Steak with Herb Houmous

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    Harissa Lamb Steak with Herb Houmous

    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


    • 800g boneless leg of lamb, unrolled and trimmed of excess fat
    • Sea salt and freshly ground black pepper
    • 1 medium onion, finely chopped to a course paste in a processor, or with a pestle in a mortar
    • 3 large garlic cloves, crushed
    • 2tbsp Bart Spices Harissa Paste
    • 3tbsp Waitrose Olive Oil
    • 420g can Waitrose Chickpeas, rinsed and drained
    • For the houmous
    • 150ml Waitrose Olive Oil
    • 1 pack Waitrose Lemon Thyme, leaves
    • 1tsp Bart Spices Cumin Seeds, lightly toasted in a dry frying pan
    • Juice of 1 lemon
    • 8 pitta breads
    • 2 packs Waitrose Fresh Mint or Coriander (or one of each), leaves only


    1. Preheat the oven to 220°C, gas mark 7. Slash the meat on both sides. In a small bowl, combine the salt, pepper, onion paste, two crushed garlic cloves, the harissa paste and the olive oil. Massage the harissa mixture all over the meat. Turn skin-side down and place in a large roasting tray. Place on the top shelf of the oven and roast for 20 minutes. Turn the meat over and roast for a further 20 minutes. Leave to rest, loosely covered with foil, for 10 minutes.
    2. Make the houmous put the chickpeas, lemon thyme, remaining garlic, the cumin, lemon juice and salt and pepper in a processor and process to a coarse paste. With the motor running, slowly add the olive oil through the feed tube until you have a smooth paste.
    3. Preheat the grill to hot and toast the pitta breads, then split. Slice the lamb into steaks. Fill the pitta breads with the meat, houmous and herbs.

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