Mix together the harissa paste, lemon juice, chopped mint and sea salt. Add the lamb fillets, turning to coat in the mixture, and set aside to marinate for 10 minutes or so.
Heat a griddle pan for 2-3 minutes until hot. Add the lamb fillets and cook for 8 -12 minutes until well browned but still a little pink in the centre; remove from the heat and allow to rest for 5 minutes to tenderize the meat. Warm the pittas in the same pan.
Cut the pittas in half and fill each pocket with the rocket.
Diagonally slice the lamb into 1 cm thick slices and pack into the pittas. Top with a dollop of hummus and serve warm with lemon wedges for squeezing over.
- 1 tablespoon harissa or chilli paste
- juice of 1 lemon
- 2 tablespoons chopped of fresh mint
- 1⁄2 teaspoon sea salt
- 350g lamb fillets
- 4 pitta breads
- 50g fresh rocket
- 4 tablespoons reduced fat hummus
- lemon wedges, to serve