Harissa Lamb with Hummus
Indulge in the bold and aromatic flavors of Middle Eastern cuisine with this Harissa Lamb with Hummus recipe. Juicy lamb steaks are marinated in smoky, spicy harissa paste, then perfectly charred for a tender, flavorful bite. Served atop a bed of creamy homemade hummus—made with chickpeas, tahini, zesty lemon, and garlic—this dish strikes the perfect balance of heat and tang. Garnished with fresh parsley and vibrant pomegranate seeds for added color and texture, it’s as stunning as it is delicious. Ready in just 35 minutes, this recipe makes an impressive yet easy dinner for four. Perfect for those who love bold flavors and crave restaurant-quality Mediterranean cuisine at home!
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Recipe Information
Ingredients
- 4 lamb steaks
- 4 tablespoons harissa paste
- 2 tablespoons olive oil
- 400 grams canned chickpeas (drained and rinsed)
- 2 tablespoons tahini
- 1 lemon (juice and zest)
- 1 garlic clove (minced)
- 3 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 2 tablespoons pomegranate seeds (optional, for garnish)
Instructions
In a small bowl, combine the harissa paste and 1 tablespoon of olive oil, mixing well to create a marinade.
Rub the harissa marinade over the lamb steaks, ensuring they are evenly coated. Set aside to marinate for at least 10 minutes, or up to an hour for a more intense flavor.
While the lamb is marinating, prepare the hummus. In a food processor, combine the chickpeas, tahini, lemon juice, lemon zest, garlic, remaining olive oil, water, salt, and black pepper.
Blend the ingredients in the food processor until smooth and creamy, adding more water 1 tablespoon at a time if needed to achieve the desired consistency. Taste and adjust seasoning as necessary. Set the hummus aside.
Heat a grill pan or skillet over medium-high heat. Once hot, cook the lamb steaks for 3-4 minutes on each side (or longer if you prefer well-done lamb), until they are charred on the outside and cooked to your liking inside. Remove from heat and let rest for 5 minutes.
To serve, spread a generous amount of hummus on each plate. Top with a lamb steak.
Garnish with fresh parsley and optional pomegranate seeds for a burst of color and flavor. Serve immediately.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 23.9 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2672 mg | 206% | |
| Iron | 10730.9 mg | 59616% | |
| Potassium | 2756 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
