Harissa and hummus Leg of Lamb

Harissa and hummus Leg of Lamb

COOKING TIME : 5 minutes



  • 4 slices of Leg of Lamb
  • 400 g hummus
  • 265 g cooked, rinsed and drained chickpeas
  • 1 greek yogurt pot
  • 1,5 tsp harissa
  • 2 tbsp olive oil
  • 2 stalks of mint
  • 2 stalks of thyme
  • 4 tbsp pomegranate seeds



1. In a small bowl, mix the oil and ½ tsp harissa.
2. Brush the slices of lamb with it and leave to marinate for two hours in the refrigerator.
3. In a bowl, mix the yogurt and remaining harissa.
4. Heat up your plancha over fairly high heat and brown the slices of lamb on each side.
5. Remove the slices of lamb and fry the chickpeas on the plancha quickly.
6. Divide the hummus among the plates ; cut the meat into slices and place them on the hummus. Drizzle with chickpeas, pomegranate seeds and sprinkle with thyme and mint.
7. Serve with the harissa and yogurt sauce.

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