Harissa lamb & houmous flatbreads
Make lamb steaks go further with this simple light supper idea
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 12 - 16 mins
- 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.
- 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.
PER SERVING
390 kcalories, protein 28g, carbohydrate 34g, fat 17 g, saturated fat 6g, fibre 4g, sugar 4g, salt 1.45 g
Recipe from Good Food magazine, February 2011.
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http://www.bbcgoodfood.com/recipes/1088652/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 12 - 16 mins
Ingredients
- 2 lamb leg steaks
- 1 tbsp harissa
- 4 wholemeal flatbreads
- 4 tbsp ready-made houmous
- 2 carrots , grated
- handful of parsley leaves, chopped
PER SERVING
390 kcalories, protein 28g, carbohydrate 34g, fat 17 g, saturated fat 6g, fibre 4g, sugar 4g, salt 1.45 g
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13 April 2011
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24 June 2011
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08 July 2011
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