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Harissa Lamb and Pitta Bake

Harissa Lamb and Pitta Bake

By OcadoLifePublished on 06 October 2026Turn a pack of mince into a delicious dinner with this budget-friendly Harissa Lamb and Pitta Bake from OcadoLife food editor Lauren Hoffman. The sour cherry harissa adds sweetness and a gentle Middle-Eastern-inspired heat; you can use plain harissa paste if you prefer. Serve the bake with a leafy green salad.
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Time and servings

40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • ½ tbsp olive oil
  • 400g lamb mince
  • 1 tsp ground cumin
  • ¼ tsp cinnamon
  • 2 heaped tbsp sour cherry harissa paste, plus extra to serve
  • 350g Greek-style yoghurt
  • 1 garlic clove, finely chopped
  • ½ lemon, zested and juiced
  • ½ (25g) pack dill, sprigs picked and chopped, plus extra to garnish
  • 2 large eggs, beaten
  • 4 pitta breads, lightly toasted, halves separated and roughly torn
  • 2 tbsp crispy fried onions (optional)
  • 1 (120g) bag mixed leaf salad, to serve (optional)

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a pan over medium-high heat. Fry the lamb for 5 mins or until golden. Stir in the cumin and cinnamon with a little salt and pepper; cook for 1 min more. Add the harissa and stir until glossy. Take off the heat.

  • Step 2

    In a large bowl, combine the yoghurt, garlic, lemon zest, chopped dill and a pinch of salt. Set aside 150g for serving, then mix the beaten eggs into the remaining yoghurt mixture.

  • Step 3

    Add the torn pitta to the yoghurt and egg; toss to coat, then tip into a medium baking dish. Spoon in the lamb mince between the pitta pieces, dotting it evenly throughout. Bake for 25 mins (approx.) or until golden. Leave to stand for 5 mins.

  • Step 4

    Stir the lemon juice into the reserved yoghurt mixture and season to taste. Drizzle some over the bake, along with a little more harissa, then scatter over the extra dill sprigs and crispy onions, if using.

  • Step 5

    Bring to the table and serve with the remaining yoghurt on the side and a crisp green salad, if you like.