Date Night Lamb Steak Recipe || Tess Ward


Seared Lamb with Harissa Yoghurt and blackened beans

This simple supper is a great and impressive dish. The sharp, tangy herb tabbouleh really cuts through the richness of the lamb. I recommend curing the lamb chops and leaving them to marinade for 2-3 hours, or even overnight for best results. This will make the meat extra tender and juicy, but if you are short of time, you can cut this down to 30 minutes.

Serves 2

For the Chops
2 lamb steaks
sea salt and freshly ground black pepper
2 tablespoon olive oil
a pinch of cumin
1 clove garlic, grated

100g thick greek yogurt
2 tsp harissa
2 tsp tahini
extra virgin olive oil, for drizzling

175 g green beans
2 tbs coriander leaves, chopped
1 clove garlic, grated
olive oil

Serve with rice.


Mix the olive oil, garlic, cumin honey and season with salt and pepper. Brush each chop with a the paste, on both sides. Heat a griddle pan over a high flame and add the chops, cooking in batches. Cook for 1- 1 1/2 minutes on each side, then flip and cook for the same amount of time on the other side.
Once cooked set aside on a warm plate to rest for 5 minutes.

Add the garlic, and oil to a frying pan over a high heat and add the beans. Cook high and fast, tossing as you go for 2 mins. Season, toss through the chopped coriander and divide between plates.
Top each with the lamb chops

Swirl a little of the harissa and tahini through the yoghurt on each plate and top with the beans and then the lamb
Finish with a drizzle of olive oil.

Subscribe for more upcoming videos and simple recipes, and check out my website at



  1. But, I don't eat lamb, I love lambs and sheeps they are so cute. Guess the 2nd date it off! ..
    you couldn't 'potentially impress' me, sorry love!


Please enter your comment!
Please enter your name here