Harissa Lamb Steaks with Middle Eastern Baharat & Bulgur Wheat

Serves 2
Prep Time 5 minutes
Cooking Time 8 minutes
82 ratings


  • 30ml (2 tbsp) extra virgin olive oil
  • 4 x 100g (4oz) lamb leg steaks
  • 1 x Ainsley Harriott Middle Eastern Baharat & Bulgur Wheat
  • 2 garlic cloves, thinly sliced
  • 10ml (2 tsp) harissa paste
  • 30ml (2 tsp) chopped fresh flat-leaf parsley
  • 2 lemon wedges
  • sea salt and freshly ground black pepper



Heat the oil in a large non-stick frying pan over a high heat. Sprinkle the lamb steaks with salt and pepper and cook, in batches, for 1-2 minutes on each side until just cooked through and tender. Put 2 lamb steaks on each plate and set aside. Keep warm.

Meanwhile, prepare the grains, firmly massage the pouch to separate the grains, then cut off the top with a scissors. Heat in the microwave (category E – 850W) for 2 minutes. Stand for 1 minute, then fluff up the grains with a fork.

Add the garlic and harissa to the pan that you’ve cooked the lamb in and cook for 1 minute, stirring.


Drizzle the lamb steaks with the harissa oil and scatter over the parsley. Divide the grains between the plates and squeeze a lemon wedge to each one to serve.

Use minute or thinly cut sirloin steaks instead of the lamb leg steaks.