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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
