Harissa lamb & houmous flatbreads

Harissa lamb & houmous flatbreads

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 12 mins - 16 mins

Skill level

Easy

Servings

Serves 4

Make lamb steaks go further with this simple light supper idea

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
390
protein
28g
carbs
34g
fat
17g
saturates
6g
fibre
4g
sugar
4g
salt
1.45g

Ingredients

  • 2 lamb leg steaks
  • 1 tbsp harissa
  • 4 wholemeal flatbreads
  • 4 tbsp ready-made houmous
  • 2 carrots, grated
  • handful of parsley leaves, chopped

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Method

  1. Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.
  2. Meanwhile, warm the flatbreads, then spread each with 1 tbsp houmous. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

Recipe from Good Food magazine, February 2011

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Comments

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tamsinjames's picture
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Fantastic recipe, so quick and easy makes a great week night dinner. I swapped the parsley for coriander, added a squeeze of lime juice and mixed additional harissa into the humus! Chapatis work really well too instead of flatbreads.

mashedpumpkin's picture

This was amazing and have eaten it many times - however I use a carrot salad recipe that uses mint, parsley and cumin! Find it tricky to keep warm during serving too, but tastes so good anyway it doesn't matter.

a_cat002's picture
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Really good and so easy. I started using shish kofte handmade by our local butcher, lovely!

janbomyers's picture
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Delicious! Used home made pitta breads.

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