Seared Lamb with Harissa Yoghurt and Blackened Beans

Ingredients for 2 servings

For the Chops

2 lamb steaks
sea salt and freshly ground black pepper
2 tablespoon olive oil
a pinch of cumin
1 clove garlic, grated

100g thick Greek yogurt
2 tsp harissa
2 tsp tahini extra virgin olive oil, for drizzling

175 g green beans
2 tbs coriander leaves, chopped
1 clove garlic, grated olive oil

Serve with rice.

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Seared Lamb with Harissa Yoghurt and Blackened Beans


Step 1

Mix the olive oil, garlic, cumin honey and season with salt and pepper. Brush each chop with the paste, on both sides. Heat a griddle pan over a high flame and add the chops, cooking in batches. Cook for 1- 1 1/2 minutes on each side, then flip and cook for the same amount of time on the other side. Once cooked set aside on a warm plate to rest for 5 minutes.

Step 2

Add the garlic, and oil to a frying pan over high heat and add the beans. Cook high and fast, tossing as you go for 2 mins. Season, toss through the chopped coriander and divide between plates. Top each with the lamb chops.

Step 3

Swirl a little of the harissa and tahini through the yoghurt on each plate and top with the beans and then the lamb Finish with a drizzle of olive oil.

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