Lamb Rump Steaks with Harissa Veggies & Dates

Lamb Rump Steaks with Harissa Veggies & Dates

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 7, 2019.
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Ingredients

Veggies

  • 2 carrots, cut in half lengthways and thinly sliced
  • 1 pack harissa spices
  • 1 broccoli, cut into small florets
  • 1 pack pre-cooked baby beets, cut into wedges

Lamb

  • 1 pack lamb rump steaks

To Serve

  • 1 pack pita breads
  • 1/2 pack chopped dates
  • 1 pack feta cheese, crumbled
  • 1 pack harissa yoghurt

Steps

  1. Before you start, preheat oven to 220°C.
  2. Prep & cook carrots Toss carrots on a lined oven tray with half the pack of harissa spices and a drizzle of oil. Roast for 15 minutes, until tender.
  3. Cook lamb Heat a drizzle of oil in a medium fry-pan on high heat. Pat lamb dry and season. Cook for 3-4 minutes each side (for medium), or until cooked to your liking. Remove from pan and cover to rest then slice. Reserve pan.
  4. Meanwhile, prep & cook broccoli, beets & pitas Toss broccoli and beets on a second lined oven tray with remaining harissa spices and a drizzle of oil. Roast (on rack below carrots) for 8-10 minutes, until tender. Return same pan to medium-high heat. Heat pitas for 1-2 minutes each side, until warm. Cut into wedges. Alternatively, toast in toaster.
  5. Serve veggies topped with lamb, dates and crumbled feta. Drizzle over harissa yoghurt. Serve pitas on the side.

Nutritional Information

Energy 2909 kj
695 kcal
Protein 39.3g
Carbohydrate 44.3g
Fat 39.1g