Yogurt and harissa lamb with crunchy salad

Name: Yogurt and harissa lamb with crunchy salad
Yield: Serves 4
Ingredients: 130g Greek yogurt; ½ tbsp harissa; 1 large crushed garlic clove; 4 thick lamb leg steaks (about 140g each); 1½ tbsp olive oil; For the crunchy salad; 1 small red onion, finely chopped; 1 large carrot; 30g flaked toasted almonds; A large handful of lamb’s lettuce; 2 tsp extra-virgin olive oil; A squeeze of orange juice; Raita, to serve

Published: 31 Aug 10
Updated: 18 Mar 24

Test kitchen approved

If you like the flavours of North Africa but don’t have much time this lamb recipe – ready in 30 minutes – is for you. It’s low in calories, too.

Serves 4
Takes 20 mins to make, 10 mins to cook

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Ingredients

130g Greek yogurt
½ tbsp harissa
1 large crushed garlic clove
4 thick lamb leg steaks (about 140g each)
1½ tbsp olive oil

For the crunchy salad

1 small red onion, finely chopped
1 large carrot
30g flaked toasted almonds
A large handful of lamb’s lettuce
2 tsp extra-virgin olive oil
A squeeze of orange juice
Raita, to serve

Method

In a large dish, mix the yogurt with the harissa, garlic and season with salt and pepper. Add the lamb leg steaks, toss to coat and leave for 10 minutes.
Heat the olive oil in a large frying pan. Fry the steaks over a medium-high heat for about 8 minutes (depending on thickness), turning once halfway. Remove from the pan and leave to rest.
To make the crunchy salad rinse the red onion under cold water (to remove any harshness), drain and place in a bowl. Shred the carrot and mix with the almonds. Stir through the lamb’s lettuce and dress with the extra-virgin olive oil, orange juice and some seasoning.
Serve the lamb with the salad and raita on the side.

Recipe from September 2010 Issue

Nutrition

Nutrition: per serving

Calories: 399kcals
Fat: 24.6g (3.4g saturated)
Protein: 32.8g
Carbohydrates: 11.3g (10.6g sugars)
Salt: 0.2g

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Yogurt and harissa lamb with crunchy salad

Ingredients

Method

Nutrition

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