Lamb leg with harissa and hummus

Serves : 4 
Preparation time : 10 minutes
Cooking time : 5 minutes
Recipe by Dorian Nieto

Ingredients

• 4 slices of leg of lamb
• 400 g hummus
• 265 g chickpeas cooked au naturel (drained weight)
• 1 pot Greek yoghurt
• 1.5 tsp. harissa
• 2 tbsp. olive oil
• 2 sprigs mint, leaves removed
• 2 sprigs thyme, leaves removed
• 4 tbsp. pomegranate seeds

Preparation

1. In a small bowl, mix the oil and ½ teaspoon of harissa.
2. Brush over the slices of leg and leave to marinate for two hours in the fridge.
3. Mix the yoghurt and remaining harissa in a bowl.
4. Heat your griddle over a fairly high heat and brown the slices of leg on each side.
5. Remove the slices of leg of lamb and quickly brown the chickpeas on the griddle.
6. Divide the hummus between the plates. Cut the meat into slices and add to the plates. Sprinkle with the chickpeas, pomegranate seeds and herbs.
7. Serve with the yoghurt and harissa sauce.