Fragrant Lamb Steaks with Harissa Veggies and Feta Whip

Fragrant Lamb Steaks with Harissa Veggies and Feta Whip

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 16, 2018.



  • 2 carrots, cut into 2cm sticks
  • 2 beetroot, cut into 1cm wedges
  • ½ brown onion, thinly sliced
  • 1 baby cos lettuce, cut into bite-sized pieces
  • 1 pack harissa dressing


  • ½ pack feta cheese *
  • 150g yoghurt
  • 1 tsp lamb spice mix


  • 1 pack lean lamb rump steaks, patted dry
  • 1 Tbsp lamb spice mix
  • Zest of ½ orange
  • 1 orange, peeled and flesh diced 1cm
  • 1 can chickpeas, drained and rinsed


  • ½ bunch parsley, chopped *
  • 1/3 bunch mint, chopped *
  • 2 Tbsp dukkah


  1. Preheat oven to 220ºC. Preheat BBQ grill or hot plate to medium-high (if using).
  2. Prep & cook veggies. Toss carrots, beetroot, onion and ½ tsp oil on prepared tray. Season and cook for 20-22 minutes, until tender.
  3. Make feta whip. Whisk together feta, yoghurt and first measure of lamb spice mix in a bowl. Season.
  4. Prep lamb. Heat ½ tsp oil in a fry-pan on mediumhigh heat. Pat lamb dry, rub in second measure of lamb spice mix and season.
  5. Cook lamb. Cook for 4 minutes each side for medium (depending in thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered.
  6. Wipe same pan clean and return to low heat. Add orange zest and flesh and chickpeas. Cook for about 2 minutes, stirring occasionally, until warmed through.
  7. Finish veggies. Once veggies are cooked, add to a bowl, along with chickpeas, orange, lettuce and harissa dressing. Toss together and season.
  8. Finish dish. Chop herbs and slice lamb thinly against the grain, reserving any resting juices.
  9. Serve veggies topped with lamb, feta whip, herbs and dukkah. Drizzle over lamb resting juices.

Nutritional Information

Energy 1854 kj
443 kcal
Protein 38.6g
Carbohydrate 41.1g
Fat 12.3g