Moroccan Lamb and Vegetables with Houmous and Mint Dip

Name: Moroccan Lamb and Vegetables with Houmous and Mint Dip
Cook time: 25 min
Total time: 25 min
Cuisine: International
Ingredients: 2 lamb neck fillets (weighing about 200g each); 2tbsp harissa sauce; 1 red pepper. deseeded and cut into chunks; 1 large courgette. sliced diagonally; 1 aubergine. trimmed and sliced; 1tbsp olive oil; 4 pitta bread to serve. warmed; salt and freshly ground black pepper; 6tbsp houmous; 6tbsp fat-free Greek yoghurt; 2tbsp fresh mint. chopped

Over a year ago 5,371 views

Cook: 25 mins

Main Course

Ingredients

2 lamb neck fillets (weighing about 200g each)
2tbsp harissa sauce
1 red pepper. deseeded and cut into chunks
1 large courgette. sliced diagonally
1 aubergine. trimmed and sliced
1tbsp olive oil
4 pitta bread to serve. warmed
salt and freshly ground black pepper
6tbsp houmous
6tbsp fat-free Greek yoghurt
2tbsp fresh mint. chopped

Accompaniment

Method

1
1. Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time, cover the lamb and leave to marinate in the fridge for a couple of hours.
2. Preheat the oven to 200C/gas mark 6. Preheat a griddle pan. Add the lamb and cook over a medium heat for 15 minutes, turning occasionally, until it is charred all over. Transfer the meat to a roasting tray and bake for 10-15 minutes, depending how pink you like your lamb.
3. Whilst the lamb is cooking, place all the vegetables in a bowl. Add the oil and seasoning and toss to mix. Place the vegetables in the griddle pan in batches and cook for 6-8 minutes, turning until they are charred and tender. Transfer to a plate and keep warm.
4. To make the dip, mix the houmous, yogurt and mint together and season to taste.
5. Slice the lamb and arrange on a platter with the vegetables and dip. Serve with the pitta.