Ingredients
The following ingredients have 2 Servings
- 1 tbsp harissa, plus 1 tsp
- 11⁄2 tbsp olive oil
- 1 large garlic clove, crushed
- 2 lamb leg steaks, trimmed of all fat
- 2 medium sweet potatoes, peeled and cut into thin wedges
- 1 x 200g pack Tenderstem broccoli
- 3 tbsp low fat yogurt
- ½ x 30g pack flat-leaf parsley or coriander, roughly chopped, to serve (optional)
Instruction
- Heat the oven to 220°C, fan 200°C, gas 7. Mix 1 tablespoon of harissa, the oil and most of the garlic in a large bowl, and toss in the steaks, sweet potatoes, Tenderstem and seasoning.
- Spread the sweet potatoes and broccoli out on a baking tray (leave the steaks in the bowl to marinate) and roast at the top of the oven for 15 minutes.
- Whisk the remaining garlic, harissa and the yogurt with a little water and some seasoning to make a sauce of drizzling consistency.
- Add the steaks to the tray and cook for another 10-15 minutes, turning over half way though, until cooked to your liking, and the broccoli and potatoes are tender. Remove the steaks and rest under foil if you prefer them pink, and the veg needs a little longer.
- Spoon the harissa yogurt over the tray with a scattering of herbs to serve, if you like.
