Tunisian Style Lamb Steak

Yield

Makes
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Ingredients

  • 400g Lamb steak
  • 1 bunch Fresh rosemary
  • 1 Naan-style flatbread
  • 100ml Plain yogurt
  • 150ml Pureed harissa
  • 25ml Maple syrup
  • 3 Lemons
  • 200ml Canola oil
  • 1tsp Fleur de sel

Recipe Preparation

Whisk together the oil, juice and zest of two lemons and 50 ml of harissa. Place meat and marinade in an airtight container and refrigerate for 3 to 4 hours. Mix yogurt, maple syrup and remaining harissa to a smooth consistency. Cut the last lemon into 8 pieces. Remove steak from marinade and remove excess liquid with a paper towel.Preheat the grill to high and brush the grill with oil using a bunch of rosemary. Once the grill is oiled, place the steak flat on the grill, pressing it down for 10 seconds so that it holds its shape.Cook in a grid pattern for 3 to 4 minutes on one side and 2 minutes on the other, then remove and let rest for 5 minutes wrapped in aluminum foil. While the grill is still hot, toast the flatbread on both sides to create a grid pattern, remove and cut in half.

 

Once the steak has set, cut it into several slices on the bevel and sprinkle with fleur de sel. Put the sauce in a small dish to serve. Assemble on a plate the steak, sauce, lemon pieces and toasted flatbread.

 

Nutrition Information (per serving)