Moroccan-style lamb with warm houmous
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Liam Desbois
Moroccan-style lamb with warm houmous
Warm houmous may sound unusual but is simply delicious – rather like a creamy, nutty mash. A cool, crunchy salad provides a wonderful contrast, complemented by the tender spiced lamb
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
542Kcal
Fat
25gr
Saturates
10gr
Carbs
25gr
Sugars
5gr
Fibre
9gr
Protein
45gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 3 tsp ras el hanout
- 2 tsp olive oil
- 1 x 300g pack lamb leg steaks, trimmed
- 1 x 400g tin chickpeas
- ½ yellow pepper, diced
- 100g cucumber, diced
- ½ red onion, diced
- 1 tbsp chopped mint, plus extra to garnish (or use 1 tsp dried)
- zest and juice of 1 lemon
- 1 garlic clove, crushed
Step by step
- Rub 2 teaspoons of the ras el hanout spice mix, 1 teaspoon of oil and seasoning over the lamb and set aside for a few minutes.
- Scoop a third of the chickpeas into a bowl for the salad then tip the rest (and their liquid) into a saucepan and warm gently.
- Add the pepper, cucumber, red onion and mint to the bowl, along with half the lemon zest, a squeeze of juice, 1 teaspoon of oil and seasoning to taste. Mix well.
- Heat a griddle or frying pan then cook the lamb steaks for about 3 minutes each side or until cooked to your liking. Remove to a warm plate to rest for a few minutes.
- Add 1 teaspoon of the ras el hanout to the chickpea pan, plus the garlic and the rest of the lemon zest and juice. Blend until smooth using a stick blender or in a processor or liquidiser, and season to taste.
- Smooth the warm houmous onto two plates, slice the lamb and arrange on top, with the crunchy salad spooned over. Scatter with extra mint to serve.
