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Harissa lamb leg steak

Name: Harissa lamb leg steak
Cook time: 20 min
Yield: 4
Cuisine: Beirut, Lebanon

with a warm buckwheath 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: 3380kj (807Kcal)
Protein: 35g
Carbohydrate: 32g
Fat: 60g
Contains: Tree Nuts, Sulphites, Sesame, Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Bring a pot of water to the boil over a high heat.
1. TO COOK THE BUCKWHEAT & PREPARE THE VEGETABLES:

Place the buckwheat in the pot of boiling water and bring back to the boil over a high heat. Once boiling reduce the heat to medium and simmer for 15 mins then drain well into a colander. 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 2cm 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 2-3 mins then add the cooked buckwheat and cook for 1-2 mins. Season with salt and pepper and place into a serving bowl with the courgette and half of the mint and coriander dressing and 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 then slice 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 2 cm strips.
TO SERVE:

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