Photo of Harissa lamb with courgette tzatziki by WW

Harissa lamb with courgette tzatziki

Points® value
Total Time
1 hr 25 min
1 hr
25 min



½ medium


1 clove(s)

Lemon Juice, Fresh

2 tablespoon(s)

0% fat natural Greek yogurt

5 tablespoon(s)


4 large

Chives, Fresh

1 tablespoon(s)

Coriander, fresh

3 tablespoon(s)

Mint, Fresh

3 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Lamb Leg Steak, Lean, Boneless, raw

400 g

Lime Juice, Fresh

1 tablespoon(s)

Bart Harissa Paste

2 teaspoon(s)

Plain flatbread

4 individual, medium


  1. Mix together the harissa paste and lime juice in a shallow dish, season, then add the lamb and spoon over the marinade, turning the lamb until coated. Cover and leave to marinate in the fridge for at least 1 hour but preferably overnight.
  2. Light the barbecue or place a non-stick frying pan over a medium-high heat. Mix together the ingredients for the tzatziki with 1 tablespoon of water and season to taste.
  3. Remove the lamb from the marinade, spray with the cooking spray and cook for 4 minutes per side or until done to your liking. Remove from the heat and leave to rest, covered, for 5 minutes.
  4. Wrap the flatbreads in foil and warm on the barbecue or under the grill for a few minutes. Divide the flatbreads between four plates. Cut the lamb into 1 cm diagonal slices and place on the bread. Scatter over the herbs and tomatoes, then top each serving with 2 tablespoons of the tzatziki. Serve flat and open or folded in half, as preferred.