Wednesday, 27 February 2008


· 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.

1 comment:

KatieBloom said...

I saw this recipe the other day and thought it looked delicious. Tried it last night and it went down very well indeed. Cooking with fresh dip pots is so convenient and the whole recipe was very quick to prepere. What a lovely recipe!