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    Spiced lamb with home-made houmous

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    Spiced lamb with home-made houmous

    A hearty Middle-Eastern inspired dish that’s perfect for a midweek dinner, or pile into bowls and platters and share with friends. Homemade houmous takes minutes to make, and means you can adjust amounts to suit your own taste.

    • Preparation time: 25 minutes
    • Cooking time: 5 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

    1 pack essential Waitrose 4 British Lamb Leg Steaks
    1 tbsp Cooks’ Ingredients Ras el Hanout
    150g LoveLife Wholewheat Couscous
    200g radishes, trimmed and sliced
    2 little gem lettuces, trimmed and sliced
    1 cucumber, sliced
    1 small red onion, finely sliced
    Handful mint leaves, shredded
    2 tbsp olive oil
    1 tbsp pomegranate molasses

    HOUMOUS
    400g can chickpeas, drained and rinsed
    100ml tahini
    1 lemon, juice (3 tbsp)
    1 garlic clove, crushed
    Pinch hot smoked paprika, plus extra to garnish
    Pinch salt 

    Method

    1. Trim any excess fat off the lamb, then fi nely slice. Toss with the ras el hanout and set aside. Place the couscous in a mixing bowl and pour over 250ml just-boiled water. Cover the bowl and set aside for 10 minutes. In another bowl, toss the radishes, lettuce, cucumber, onion, mint, 1 tbsp oil and the pomegranate molasses; set aside.

    2. Make the houmous by placing all the ingredients with 90ml water in a blender or food processor and whizz until smooth; set aside.

    3. Heat the remaining 1 tbsp oil in a frying pan over a high heat. When smoking, add the lamb and fry for 3-4 minutes until golden, ensuring all the cut surfaces of the lamb are thoroughly cooked. Fluff up the couscous with a fork and divide between plates along with the lamb, salad and a spoonful each of houmous, sprinkled with extra paprika.
     

    Cook’s tip
    If short on time, use a 230g pack of ready-made houmous. Keep the leftover houmous in the fridge for breakfast the next day – it’s delicious spread on toast and served with sliced hard-boiled eggs.

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    This recipe appeared within the September 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

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