Name: Harissa lamb and vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 red capsicums; 3 zucchini; 1 clove garlic; 2 tablespoon olive oil; 2 lamb backstraps; 2 teaspoon harissa paste; 4 small pita breads; 1 medium lemon; 1 cup (280 grams) tzatziki

Ingredients

3 red capsicums

3 zucchini

1 clove garlic

2 tablespoon olive oil

2 lamb backstraps

2 teaspoon harissa paste

4 small pita breads

1 medium lemon

1 cup (280 grams) tzatziki

Method

1.Preheat oven to 240°C.

2.Quarter capsicums; discard seeds and membranes. Coarsely chop capsicum and unpeeled zucchini. Peel and crush garlic. Combine capsicum, zucchini, garlic and 1 tbsp of the oil in baking dish; season. Roast, uncovered, 15 minutes.

3.Meanwhile, in a medium bowl, combine lamb, harissa and remaining oil. Add lamb to dish; roast, uncovered, about 10 minutes or until lamb is cooked as desired. Cover lamb; stand 5 minutes.

4.Wrap bread in foil; warm in oven 5 minutes. Cut lemon into wedges.

5.Slice lamb thinly; serve with vegetables, bread, tzatziki and lemon wedges.

Marinate the lamb in a zip-top plastic bag to save washing up the bowl.
Note

Woman's Weekly Food

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Ingredients

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