Moroccan Lamb and Vegetables with Houmous and Mint Dip
Over a year ago
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Ingredients
- 2 lamb neck fillets (weighing about 200g each)
- 2tbsp harissa sauce
- 1 red pepper. deseeded and cut into chunks
- 1 large courgette. sliced diagonally
- 1 aubergine. trimmed and sliced
- 1tbsp olive oil
- 4 pitta bread to serve. warmed
- salt and freshly ground black pepper
- 6tbsp houmous
- 6tbsp fat-free Greek yoghurt
- 2tbsp fresh mint. chopped
Accompaniment
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Method
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1
1. Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time, cover the lamb and leave to marinate in the fridge for a couple of hours.
2. Preheat the oven to 200C/gas mark 6. Preheat a griddle pan. Add the lamb and cook over a medium heat for 15 minutes, turning occasionally, until it is charred all over. Transfer the meat to a roasting tray and bake for 10-15 minutes, depending how pink you like your lamb.
3. Whilst the lamb is cooking, place all the vegetables in a bowl. Add the oil and seasoning and toss to mix. Place the vegetables in the griddle pan in batches and cook for 6-8 minutes, turning until they are charred and tender. Transfer to a plate and keep warm.
4. To make the dip, mix the houmous, yogurt and mint together and season to taste.
5. Slice the lamb and arrange on a platter with the vegetables and dip. Serve with the pitta.
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