Recipe and image by Shelley @dishydishesx on instagram

When the sun comes out and the BBQ is fired up, it’s the perfect excuse to enjoy something fresh, vibrant, and full of flavour. These harissa marinated organic lamb steaks are soft, juicy, and incredibly simple to prepare — paired with a warm courgette and halloumi salad for a true taste of spring.

Using high-quality organic lamb leg steaks makes all the difference here, absorbing the marinade beautifully and delivering rich, natural flavour when grilled.

Serves: 4

Ingredients

For the Lamb Steaks

• Organic lamb leg steaks (4 steaks)

Marinade:

• 3 tbsp Greek yogurt

• 1 tbsp harissa paste or seasoning

• 3 garlic cloves, minced

• Juice of ½ lemon

• Drizzle of olive oil

• Salt and black pepper

For the Courgette & Halloumi Salad

• 3–4 courgettes, sliced lengthways

• 1–2 blocks of halloumi, cut into pieces

• Olive oil

• Honey or hot honey

• Fresh mint, chopped

• Red chilli, thinly sliced

Method

1. Marinate the Lamb

In a bowl, mix together the Greek yogurt, harissa, garlic, lemon juice, olive oil, salt, and pepper. Coat the lamb steaks well in the marinade and leave for at least 2 hours, or ideally overnight for maximum flavour.

2. Cook the Lamb

When ready to cook, remove the lamb from the marinade, lightly shaking off any excess. Grill on a BBQ or griddle panover medium-high heat until cooked to your liking, allowing the outside to char slightly while keeping the inside tender and juicy.

3. Prepare the Courgettes

Preheat the oven to 180°C. Lay the courgette slices on a baking tray, drizzle with olive oil, and season. Roast for 25–30 minutes until softened and lightly golden.
(Alternatively, you can cook them on a griddle or BBQ.)

4. Cook the Halloumi

Heat a pan with a little olive oil and cook the halloumi pieces until golden on each side and soft in the middle. You can also cook the halloumi on the BBQ before slicing.

5. Assemble the Salad

Arrange the roasted courgettes and halloumi on a serving plate. Drizzle with honey or hot honey, then finish with fresh mint and thinly sliced red chilli.

To Serve

Serve the lamb steaks alongside the courgette and halloumi salad. This dish pairs beautifully with vermicelli rice or roasted vegetables for a light, seasonal meal.