MOROCCAN LAMB & VEGETABLES WITH HOUMOUS AND MINT DIP

Ingredients
· 2 lamb neck fillets weighing about 200g each
· 30ml/2tbsp harissa sauce
· 1 red pepper, deseeded
· 1 large courgette
· 1 aubergine, trimmed
· 15ml/1 tbsp olive oil
· Salt and round black pepper
· Pitta bread to serve
For the dip;
· 90ml/6tbsp houmous
· 90ml/6 tbsp Greek yogurt
· 30ml/2tbsp chopped fresh mint

Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time, leave the lamb to marinate in the fridge for a couple of hours.

Preheat a griddle pan or barbecue. Add the lamb and cook over a medium heat for 15mins, turning occasionally until it is charred all over. Pop the meat in a roasting tray and bake for 10-15mins depending how pink you like your lamb.

Whilst the lamb cooks, cut the pepper into chunks; diagonally slice the courgette; slice the aubergine. Place all the vegetables in a bowl, add the oil and salt and pepper and toss to mix. Add the vegetables to the griddle pan in batches and cook for 6-8mins, turning until they are charred and tender. Transfer to a plate and keep warm.

To make the dip, mix the houmous, yogurt and mint together and season to taste if liked. To serve, slice the lamb and arrange on a platter with the vegetables and dip, serve with some warm pitta bread.