Harissa Sautéed Lamb & Veggies with Parsley Hummus

Wed, 26 July 2023

Ingredients

Serves 4

For the lamb

400g Lamb Loin – Cut For Stir-Fry Or Any Tender Cut Of Lamb

2 Tbsp Almond Flakes

1 Tbsp Harissa Spice

¼ Tsp Dried Oregano Or Fresh Or Rosemary

1 Pinch Of Sugar

½ Lemon

1 Tbsp Olive Oil

Salt And Black Pepper

 

For The Veggies

1 Courgette, Cut Into Small Chunks

1 Red Onion, Sliced

Small Handful Of Mangetout Or Sugar Snaps Or Green Beans

4 Garlic Cloves, Chopped

½ Tsp Dried Oregano Or Fresh Or Rosemary

1 Tbsp Olive Oil

For The Hummus

1 Tub Of Store-Bought Hummus

1 Bunch Of Fresh Parsley

 

For The Dressing

Small Bunch Of Parsley

½ Lemon

4 Tbsp Olive Oil

2 Garlic Cloves, Chopped

 

Method

1. Let’s get this started by placing the lamb in a bowl along with the harissa, oregano, sugar, lemon juice, olive oil, salt, and pepper. Toss together and set aside.

2. Now for the veg, grab a large sauté pan or wok. Place it on a high heat, when super-hot add the oil followed by the courgette, onion & mangetout. Sauté for 3 to 4 minutes then add the garlic, oregano, salt, and pepper. Sauté together for 2 to 3 minutes then remove to a plate.

3. Heat the pan back up and wait until its nice and hot before adding the lamb. Sauté the lamb until its browned up nicely. Once brown add the almonds and toss back in the veggies. Toss everything together and check the lamb – it should be a little pink in the centre.

4. Set the pan aside off the heat while you finish off everything else.

5. In a bowl mix together the hummus and chopped parsley. In a bowl or jam jar make the dressing by adding the chopped parsley, lemon juice, lemon zest, olive oil, garlic, salt, and pepper. Mix it all together.

6. Spread the hummus across two plates using the back of a dessert spoon, make a well in the centre and spoon in the lamb and veggie mix. Drizzle with the dressing and serve it up!