Fragrant Lamb Steak with Harissa Veggies and Feta Whip

Fragrant Lamb Steak with Harissa Veggies and Feta Whip

Ready in 35 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 16, 2018.



  • ½ carrot, cut into sticks
  • 1 baby beetroot, cut into quarters
  • ¼ brown onion, cut into 2 wedges
  • ¼ orange, peeled and flesh diced 1cm
  • ¼ can chickpeas, drained and rinsed
  • 1/3 bag baby spinach *
  • 1 pack harissa dressing


  • 1 Tbsp feta cheese *
  • 3 Tbsp yoghurt *
  • ¼ tsp lamb spice mix


  • 1 pack lean lamb rump steak
  • ¾ tsp lamb spice mix


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


  1. Preheat oven to 220ºC. Preheat BBQ grill or hot plate to medium-high (if using).
  2. Prep & cook veggies. Toss carrot, beetroot, onion and ¼ tsp oil on a lined 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 together in a bowl. Season.
  4. Prep & cook lamb. Heat ¼ tsp oil in a medium fry-pan on medium-high heat. Pat lamb dry, rub in second measure of lamb spice mix and season. Cook for 4 minutes each side for medium (depending in thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered.
  5. Wipe same pan clean, return to low heat and add orange and chickpeas. Cook for about 2 minutes, stirring occasionally, until warmed through.
  6. Finish veggies. Once veggies are cooked, toss chickpeas, orange, spinach and harissa dressing through and season.
  7. Slice lamb thinly against the grain, reserving any resting juices.
  8. Prep herbs.
  9. Serve veggies topped with lamb, feta whip, herbs and dukkah. Drizzle over lamb resting juices.

Nutritional Information

Energy 1878 kj
449 kcal
Protein 40.7g
Carbohydrate 25.6g
Fat 19.0g