Meals and Courses

Grilled Harissa Lamb Pittas

cook 10 mins
  • 2 lamb steaks, about 150 g (5 oz) each
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon olive oil
  • 2–4 teaspoons harissa
  • 4 tablespoons hummus
  • 2 wholemeal pitta breads
  • lemon wedges
  • rocket leaves
  • Place the lamb steaks in a dish with the lemon rind, oil and 1–2 teaspoons harissa and rub to coat. Arrange the coated steaks on the rack of a foil-lined grill tray and cook under a grill preheated to a medium-high setting for 5–7 minutes, turning once, until cooked but still slightly pink in the middle. Remove and set aside to rest for 1–2 minutes.
  • Meanwhile, stir 1–2 teaspoons harissa into the hummus. Lightly toast the pittas in a toaster, then arrange on warmed plates and top with a dollop of hummus. Arrange the lamb steaks on top of the hummus, drizzled with any juices. Serve with lemon wedges and rocket leaves, if desired.
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