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Grilled Sweet and Spicy Harissa Lamb with Flat Bread

Grilled Sweet and Spicy Harissa Lamb with Flat Bread

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

A traditional and fiery North African condiment, harissa brings some Moroccan heat to the table.
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  • 300g lamb loin fillet
  • 60g harissa paste
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 60g fresh ginger , peeled and grated
  • 90g clear honey , for the yogurt sauce, plus 4 tbsp to serve
  • 180g Greek yogurt , for yogurt sauce
  • 3 tbsp fresh mint , for yogurt sauce
  • 3 tbsp fresh dill , for yogurt sauce, plus extra to garnish
  • 12 small figs, halved
  • 2 tbsp sesame seeds, to serve
  • 8 ready made flat breads , to serve
  • 100g baby leaf salad leaves


Step 1

To make the marinade, toast the coriander seeds and cumin in a frying pan for 2 minutes, or until they start to pop and release their aromas.

Step 2

Grind the spices coarsely using a pestle and mortar and mix with the harissa, ginger and honey.

Step 3

Rub the marinade into the fillets and leave to rest for at least 1 hour.

Step 4

Set the grill to maximum and place the lamb on a baking tray lined with lightly oiled foil, pouring the extra marinade over the top.

Step 5

Grill the lamb for 10 minutes for rare: allow 15 minutes for medium rare. After 5 minutes, add the flatbread to a lower shelf to warm through.

Step 6

While the lamb is cooking, chop the mint and dill and stir into the yogurt and honey.

Step 7

Place the figs cut side up and drizzle some honey over them and sprinkle with sesame seeds.

Step 8

Season the lamb and serve the with the flatbread, figs, salad and yogurt sauce. Garnish with extra herbs. Pour any caramelised marinade remaining in the tray over your meat to serve.

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