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Harissa lamb leg steak

Name: Harissa lamb leg steak
Cook time: 20 min
Yield: 1
Cuisine: Beirut, Lebanon

with a warm smoky freekeh salad and babaganoush

Ready in around 20 mins

RECIPE FACT:

Baba ghanoush means pampered papa in Arabic. According to folklore there was a caring daughter who mashed all of the food she cooked for her elderly toothless father, as he was unable to chew.

Nutritional Info:

Energy: 3534kj (844Kcal)
Protein: 37g
Carbohydrate: 37g
Fat: 60g
Contains: Gluten, Tree Nuts, Sulphites, Sesame, Egg

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Trim the ends off the green beans then cut in half. Trim the ends off the courgette then using a peeler pull it lengthways along the courgette to create ribbons about 2 cm wide. Peel the shallot then thinly slice.
2. TO PREPARE AND COOK THE VEGETABLES:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the sliced shallot and cook for 1-2 mins. Add the green beans and cook for a further 1-2 mins then add the steamed freekeh and cook for 2-3 mins. Season with salt and pepper and place into a serving bowl with the courgette and half of the mint and coriander dressing. Toss to combine.
3. TO COOK THE LAMB:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the harissa lamb leg steaks and cook for 2-3 mins each side. Remove from the pan and rest for 2-3 mins before slicing into 1cm strips. BBQ Instructions: Heat the BBQ up to a medium-high heat. Once hot cook harissa lamb leg steaks for 2-3 mins each side. Remove from the BBQ and rest for 2-3 mins. Season with a little salt. Slice the steaks into 1 cm strips.
TO SERVE:

Divide the babaganoush between plates, using the back side of a spoon to spread it out. Top with warm freekeh salad and sliced marinated lamb. Finishing with a drizzle of mint and coriander dressing and a sprinkle of toasted pistachios and apricots.