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    Lamb steaks with chick pea mash

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    Lamb steaks with chick pea mash

    Delicious Moroccan flavours.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes


    • 100g bag essential Waitrose Mixed Salad
    • 1 vegetable stock cube
    • 2 essential Waitrose Lamb Leg Steaks, about 150g each, with any fat trimmed off
    • 1 tsp belazu rose harissa
    • 410g can essential Waitrose Chick Peas, drained
    • ½ tsp ground tumeric
    • juice of ½ lemon
    • 1 tbsp extra virgin olive oil
    • 20g pack fresh flat-leafed parsley, chopped


    1. Preheat the grill. Rub the lamb steaks all over with the harissa paste. Grill for 6–8 minutes each side until cooked through or for less depending on your preference. Transfer to a warm plate to rest for 5 minutes.
    2. Meanwhile, prepare the mash. Make up 600ml vegetable stock with the cube and boiling water. Pour into a pan, add the drained chick peas and turmeric. Simmer for 5 minutes, then drain and mash (or whizz in a food processor) the chick peas to give a coarse texture. Stir in the lemon juice, olive oil, parsley and seasoning.
    3. Serve the lamb steaks with the chick pea mash and salad

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    Cook's tips

    Serve harissa with meat and vegetable tagines; stir into marinades for pork and lamb; or rub onto firm white fish before cooking

    Drinks recommendation

    This dish will taste at its best alongside a juicy red with a hint of spice on the finish such as the Fish Hoek Shiraz, Western Cape, South Africa.


    Average user rating

    5 stars