Fragrant Lamb Steaks with Harissa Veggies and Feta Whip

Fragrant Lamb Steaks with Harissa Veggies and Feta Whip

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, December 16, 2018.
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Ingredients

VEGGIES

  • 1 carrot, cut into 2cm thick sticks
  • 1 beetroot, cut into 1cm wedges
  • ¼ brown onion, thinly sliced *
  • ½ baby cos lettuce, cut into bite-sized pieces
  • 1 pack harissa dressing

FETA WHIP

  • ½ pack feta cheese *
  • ¼ cup yoghurt *
  • ½ tsp lamb spice mix

LAMB

  • 1 pack lean lamb rump steaks, patted dry
  • ½ Tbsp lamb spice mix
  • Zest of ¼ orange
  • ½ orange, peeled and diced 1cm
  • ½ can chickpeas, drained

TO SERVE

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

Steps

  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. Reserve pan.
  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.