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Nutrition: per serving

  • kcal390
  • fat17g
  • saturates6g
  • carbs34g
  • sugars4g
  • fibre4g
  • protein28g
  • salt1.45g
    low
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Method

  • step 1

    Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.

  • step 2

    Meanwhile, warm the flatbreads, then spread each with 1 tbsp hummus. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

Recipe from Good Food magazine, February 2011

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.8 out of 5.11 ratings

sianrose42

question

Looks delicious and I would like to add this to my weight loss plan but does photo really show one tablespoon of hummus?!

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. How it looks depends slightly on the size of flatbread used. If following a diet plan then just make sure to stick to the recipe as our nutritional data is calculated on the recipe, not the photo which could vary a bit. We hope this helps. Best wishes, BBC Good Food…

Christine Arrindell

Delicious and so easy.... yum

libby ruddick avatar

libby ruddick

A star rating of 5 out of 5.

Fantastic. So simple but the flavour combination is gorgeous. I used up leftover roast lamb so just coated in the paste & cooked through in a heavy based pan.

gxf00u

A star rating of 4 out of 5.

Great - we preferred thin flat bread and added tzaki

tasminx

A star rating of 5 out of 5.

Fantastic recipe, so quick and easy makes a great week night dinner. I swapped the parsley for coriander, added a squeeze of lime juice and mixed additional harissa into the humus! Chapatis work really well too instead of flatbreads.

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