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.