Harissa lamb with courgette tzatziki
Lemon Juice, Fresh
0% fat natural Greek yogurt
Calorie controlled cooking spray
Lamb Leg Steak, Lean, Boneless, raw
Lime Juice, Fresh
Bart Harissa Paste
4 individual, medium
- 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.
- 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.
- 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.
- 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.