Harissa Lamb Leg Steaks with Aubergine and Chickpeas
Lamb leg steaks and aubergine in a fiery harissa coating, roasted with chickpeas and tomatoes and finished with cool yoghurt and mint.
- Time50 min
- LevelEasy
- Costabout £3.38 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 572kcal
- 35.7gcarbs
- 12.3gof which sugars
- 30.1gfat
- 10.9gsaturates
- 37.6gprotein
- 11.8gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 210°C (190°C fan). Mix the harissa, oil, cumin, lemon juice and salt in a large bowl.
- 2
Add the lamb and coat well. Lift the lamb out onto a plate, then tip the aubergine, onion and chickpeas into the bowl and toss to coat. Spread them over a large baking tray.
- 3
Roast the vegetables for 20 minutes until the aubergine is just starting to soften and brown.
20 min - 4
Add the tomatoes and push the lamb steaks among the vegetables. Roast for 15 minutes for pink lamb, or 20 for well done.
15 min - 5
Rest the lamb on the tray for 5 minutes, loosely covered with foil.
- 6
Stir the mint into the yoghurt. Serve the lamb and vegetables with spoonfuls of minty yoghurt.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
