Hot Lamb Steak

MOORISH PRODUCT: Moorish Smoked Humous with Chilli Harissa

SERVE SIZE: 1 sandwich

PREP TIME: 40 minutes

COOKING TIME: 5 minutes


For the marinade:

  • 30ml olive oil
  • 3 cloves garlic, grated
  • 1 tsp zatar spice mix
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • 1 x 200g lamb leg steak or lamb fillet steak

For the onion salad:

  • ¼ onion, very thinly sliced
  • 1 tsp pomegranate molasses
  • A squeeze of lemon
  • A decent pinch of salt
  • A decent pinch of sumac

For the sandwich:

  • 1 tub of Moorish Smoked Humous with Chilli Harissa
  • 2 slices of sourdough bread
  • Small handful of watercress
  • Handful of pomegranate seeds


  1. First, make the marinade. Mix together the olive oil, garlic, zaatar, cumin and turmeric in a large bowl. Add the lamb steak to the bowl and allow to marinade for at least half an hour.
  2. While the lamb marinades, make the onion salad. Place the onion, pomegranate molasses, lemon, salt and sumac into a small bowl and mix together. Leave to macerate for a minimum of 10 minutes, when the onions soften, start to lose their “onionyness” and begin to absorb flavour. They will then be ready to use.
  3. Now the lamb should be ready to cook. Over a high flame, heat 1 tbsp of oil in a frying pan. Place the lamb in the pan and cook for 2 minutes on each side, so it is nicely seared but still perfectly pink inside. Remove from the pan and allow to rest.
  4. Time to assemble! Take the two slices of bread and spread a thick layer of Moorish Smoked Humous with Chilli Harissa on one side of each slice.
  5. Add a small handful of watercress on top of one slice, followed by a few mint leaves, a layer of the macerated onions, and a handful of pomegranate seeds.
  6. Thinly slice the lamb and layer onto the other slice of bread. Put the sandwich together and eat immediately!