Lamb Steaks with Harissa Yoghurt & Blackened Beans

I am delighted to be back supporting the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes lamb suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Local lamb is grass-fed and raised outdoors, and sheep farming supports the local economy and communities across Europe.

Visit or follow the campaign on Facebook and Instagram for all things European lamb.

Serves 2


For the Chops

2 lamb chops

sea salt and freshly ground black pepper

2 tablespoon olive oil

a pinch of cumin

1 clove garlic, grated

1 lemon, halved

For Dressing

100g thick Greek yogurt

2 tsp harissa

2 tsp tahini

extra virgin olive oil, for drizzling

Blackened Green Beans

175g green beans

2 tbs coriander leaves, chopped 1 clove garlic, grated

olive oil

Serve with rice


Mix the olive oil, garlic, cumin and honey and season with salt and pepper. Brush each chop with the paste, on both sides. Heat a griddle pan over a high flame and add the chops. Cook for 1- 1 1/2 minutes, then flip and cook for the same amount of time on the other side. While cooking the lamb, also sear the lemon and blacken it on the flat side. Once cooked, set the chops aside on a warm plate to rest for 5 minutes.

Add the garlic and oil to a frying pan over a high heat and add the beans. Cook high and fast, tossing as you go for 2 mins. Season, toss through the chopped coriander and divide between plates.

Swirl a little of the harissa and tahini through the yoghurt on each plate and top with the beans and then the lamb and lemon.

Finish with a drizzle of olive oil.

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