- 2 lamb leg steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 tbsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 4 wholemeal flatbreads
- 4 tbsp ready-made houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- 2 carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- handful of parsley leaves, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.