Recipe

Fattoush with harissa-rubbed lamb

  • 10 mins preparation
  • 10 mins cooking
  • 10 mins marinating
  • Serves 4
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Ingredients

Fattoush with harissa-rubbed lamb
  • 600 gram lamb backstraps
  • 1/4 cup (75 grams) mild harissa sauce
  • 1/4 cup (60 millilitres) olive oil
  • 3 pocket pita breads
  • 3 medium tomatoes, cut into wedges
  • 1 large green capsicum, thickly sliced
  • 2 lebanese cucumbers, halved, thinly sliced
  • 1/2 cup coarsely chopped fresh mint
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1/4 cup (60 millilitres) lemon juice
  • 1 clove garlic, crushed

Method

Fattoush with harissa-rubbed lamb
  • 1
    In a medium bowl, combine lamb and harissa; rub harissa into lamb, stand 10 minutes.
  • 2
    In a large frying pan, heat 1 tbsp of the oil over medium; cook lamb 10 minutes or until browned all over and cooked as desired. Cover to keep warm.
  • 3
    Meanwhile, preheat grill. Split pitas in half; grill both sides until browned lightly.
  • 4
    In a large bowl, combine remaining ingredients; season to taste. Break pita into pieces over salad. Thickly slice lamb; serve fattoush topped with lamb.

Notes

For a more intense flavour, marinate the lamb 1 hour.

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