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.